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Quadrillage (Quadrille)
The technique of marking food (typically meat, fish, or vegetables) with a decorative crisscross or diamond pattern, most often by grilling and rotating the item to create distinctive grill marks. It can also refer to scoring raw foods or arranging strips of pastry or anchovy atop tarts and pizzas. Quadrille is a common mistranslation - quadrillage is the correct French term.
Quenelle
A smooth, oval-shaped dumpling made by passing a soft mixture (traditionally fish, poultry, or meat, but also ice cream or purée) between two spoons or against a hot surface to shape it.
Quatre Épices
A classic French spice blend whose name means "four spices"—typically including ground pepper (often white pepper), cloves, nutmeg, and ginger, although cinnamon or allspice sometimes appear in regional variations. This warm, aromatic mix is a key seasoning in French charcuterie, soups, ragouts, sausages, and terrines but also enhances savory and sweet dishes. The mixture features a peppery note balanced by warming, sweet spices, providing depth and subtle heat.
Quick Breads
Baked goods leavened with baking powder, baking soda, or steam (instead of yeast), allowing for rapid preparation without a long rise. Examples include muffins, biscuits, pancakes, and banana bread.
