Quadrettini - 
[kwah-dray-TEE-nee] Small flat squares of pasta.

Quahog - 
[KWAH-hog] The American Indian name for the East Coast hard-shell clam. The term "quahog" is also sometimes used to describe the largest of these hard-shell clams. Also known as chowder (or large) clam.

Quark - 
[qwark] A soft, unripened cheese with the texture and flavor of sour cream, Quark comes in two versions - lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces.

Quatre epices - 
[KAH-tr ay-PEES] A French phrase meaning "four spices", referring to any of several finely ground spice mixtures. Though there`s no standard mixture for quatre epices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre epices is used to flavor soups, stews and vegetables.

Quenelle - 
[kuh-NEHL] A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.

Quesadilla - 
[keh-sah-DEE-yah] A flour tortilla filled with a savory mixture, then folded in half to form a turnover shape. The filling can include shredded cheese, cooked meat, refried beans or a combination of items. After the tortilla is filled and folded, it`s toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer.

Queso - 
[KAY-soh] The Spanish word for "cheese".

Queso fresco - 
[KAY-soh FRAY-skoh] A white, slightly salty, fresh Mexican cheese with a texture similar to that of farmer cheese. Queso fresco is available in cottage cheese-style tubs in Latin markets and many supermarkets. Also called queso blanco.

Queso fundido - 
[KAY-soh fuhn-DEE-doh] Spanish for "melted cheese", referring to a dish (which is usually served as an appetizer) of just that - melted cheese. Additions are varied and may include jalapenos or bits of cooked pork, beef or chicken.

Quetsch - 
[KETCH] A variety of plum used primarily to make an Alsatian eau de vie of the same name. This plum is also used in desserts and liqueurs.

Quiche - 
[KEESH] This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs.

Quick bread - 
Bread that is quick to make because it doesn`t require kneading or rising time. That`s because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.

Quinoa - 
Quinoa contains more protein than any other grain. It`s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland.