From my earliest memories, I recall Taiwanese comfort food seeping with intoxicating aromas of five-spice, and delightful meatballs, and fish balls present in a steaming pot. A snack relished by youngsters and grownups alike, this simple yet rich dish represents Taiwanese cuisine, down to the cornerstone essence- texture. A succulent fish ball bursting in your mouth brings a uniquely engaging, satisfying sensation that lasts several seconds. It is what we call 'bouncy' and ‘springy’ in Taiwan, key features described by the letter 'Q.'

'Q' comes from the Taiwanese Hokkien word khiu or k’iu, symbolizing sought-after sensations in the nation’s cuisine-slippery, chewy, and gummy. Ever heard of Boba? If the little bouncing taupe pearls, trapped in sweet, milky tea at the bottom of your glass, bring you joy, you're a fan of 'Q'.

When I penned 'The Food of Taiwan' in 2015, I aimed to shed light on the role 'Q' texture plays in Taiwanese dishes. It manages to enhance even the simplest recipes, like a Taiwanese fish cake, tian bu la, with a sweet-and-sour sauce, or the cornstarch slurry in Taiwanese oyster omelette, o ah jian.

Intriguingly, what makes these meals so pleasing to Taiwanese people, numbering 23 million, often doesn’t resonate with the American palate. This led me to delve deeper and compare Taiwanese cuisine to American food and find similar textural components. It turns out, Americans love their pasta al dente - chewy and springy, akin to 'Q,' or the tender snap of a lightly cooked calamari - they just don't have a name for it.

To indulge in the world of 'Q' and incorporate it into everyday cooking, try replacing pasta with soft, chewy rice cakes, or delight in the textural pleasures of baked rice cakes, mixed with Italian sausage, akin to a crispy lasagna. Red-wine-braised beef shanks, a Taiwanese special, contrasts the tender meat with gummy leg tendons for a delightful surprise.

Bobby Flay's squid ink fettuccine is a classic example of 'Q' emerging in American cuisine, with calamari providing the ‘bounce.’ On the other hand, for 'Q' in its pure form, enjoy Taiwanese stir-fried beech mushrooms or traditional Hakka-style mochi rice cakes.

At their core, these distinctively various flavors and textures capture the essence of the 'Q' experience. Whether it's the glutinous happiness of a mochi cake dusted with peanut and sesame powders, or the gelatinous intrigue of braised beef shanks, every bite is a symphony of experiences. Bringing it all together, these dishes can craft a unique, diverse, and textured meal, introducing the essence of Q to your kitchen.