Instructions: From the Italian verb tagliare, to cut, these 1/4 inch-wide ribbons of fresh pasta are associated with the cooking of Emilia-Romagna and the north of Italy.

In Rome, the comparable pasta - which is often a hair broader - is fettuccine

(feh-too-CHEE-nay.)

Note: the g in tagliatelle is silent.

o pappardelle: pop-par-DELL-ay
Wider than tagliatelle or fettuccine, pappardelle can reach widths of up to one inch.

o mascarpone: mah-scar-POE-nay
Folks often misplace the r in this sweet, creamy fresh cheese, calling it mar-ska-PONE.

o chayote: chi-OH-tay
Looking like a pear that has lost its dentures, the chayote is native to South America and shows up in many Latin American cuisines.

o chipotle: chih-POHT-lay
This chili pepper is nothing more than a dried, smoked jalapeno that is frequently canned in adobo sauce.

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