Fondue has a way of convincing people they need specialized equipment to pull it off — a dedicated pot, a tiny flame, maybe even a chalet. But fondue’s magic isn’t in the hardware. It’s in technique: ...

Add Yahoo as a preferred source to see more of our stories on Google. This gooey and delicious cheese dip recipe is perfect for dipping fresh vegetables or freshly baked bread. In this video, Martha ...

This recipe for Instant Caramelized Shallot-Cheese Fondue by Chris Nuttall-Smith is exactly the dish you pull from your pack at 7,500 feet as a pre-winter storm blows past. It’s also exactly the dish ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. It’s little wonder that fondue is the national dish of Switzerland, a country ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. There are two ...