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Quahaug or Quahog:
An edible clam (Venus mercenaria) of the Atlantic coast of North America, having a hard rounded shell. Also called hard-shell clam or round clam. Usually used for chowders or other clam dishes.

Light savoury dumplings made of meat or fish and used as a garnish or in a delicate sauce.

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.

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 Fundido:
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 jalapeņos or bits of cooked pork, beef or chicken.

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An open top pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese.

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.

Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," 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, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice--as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

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