Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Chocolate fondue is one of the most agreeable of desserts: it demands little ...

Ski season means one thing: it’s time for fondue. This ultimate après dish is well-suited for the meanest winter weather, but what are the best ways to enjoy the steaming-hot, cheesy delight on a cold ...

A classic Swiss pair remains the standard-bearer.

A few years ago, a national magazine editor called me with an idea that should have made me ecstatic. The editor wanted me to write a how-to story about having a cheese-fondue party at home. I teach ...

Swiss and cheddar cheeses melt into a smooth, beer-brightened fondue, sharpened with Worcestershire sauce, garlic, and a hint of honey mustard. Serve it hot with pretzels, roasted potatoes, or cured ...

Enjoy a restaurant-style feast with cheese, beef, chocolate at home Tracing the history of fondue, most accounts begin with its likely origins in the 18th century, centered around the farm villages of ...

One is silky and sharable, the other bold and blanketing—who wins?

Add Yahoo as a preferred source to see more of our stories on Google. Swiss and cheddar cheeses melt into a smooth, beer-brightened fondue, sharpened with Worcestershire sauce, garlic, and a hint of ...