Jaya Saxena is a 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 secret ...

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 ...

Making fondue doesn't always have to include a special pot and utensils. Sometimes it involves cooking extra-gooey cheese over a campfire in a heavy-bottomed pot or melting cheese under your oven's ...

Chocolate fondue is a dessert that unites people around the table, making it great for any dinner party, wedding, or other event. But no one's stopping you from making it for yourself, either. Before ...

Chocolate fondue is one of the most agreeable of desserts: it demands little of the cook — if you can melt chocolate, you can make it — and pleases just about everyone in return. At its essence a very ...

They're both traditional Alpine dishes starring rich melted cheese -- but raclette and fondue are not the same. Though they are both all about a hearty meal of warm, gooey dairy, the differences ...

In a large pan, mix cornflour, white wine and garlic, followed by the double cream and both cheeses. Stir over a medium heat until cheese has melted. Pour fondue into the pumpkin, season with pepper ...

In a small skillet over low heat, melt the butter. Add the shallots and salt and let them caramelize slowly and gently, stirring occasionally, until they’re tender, sweet-tasting, and an appealing ...