Food as fashion has never made a lot of sense to me. Kale is out (no, not really), jackfruit is in, and so on. But guess what? In Switzerland, the birthplace of fondue, this creamy cheese dish never ...

Food as fashion has never made a lot of sense to me. Kale is out (no, not really), jackfruit is in, and so on. But guess what? In Switzerland, the birthplace of fondue, this creamy cheese dish never ...

Rub the inside of a heavy pot, such as an enameled cast-iron pot, with the garlic clove. Add the white wine, and heat over medium heat until hot. Toss the grated cheese in a bowl with the cornstarch.

This time of year, what could be more perfect than gathering a group of close friends, getting some good wine and bread, and huddling over a vat of gently bubbling hot cheese? (Besides teleporting all ...

A classic Swiss cheese fondue in a white wine base at Mona Lisa Fondue in Manitou. “The key to luscious fondue is choosing cheeses that aren’t too oily,” says Janon Bourgeois, chef instructor at The ...

Now a delicacy at ski chalets and cozy restaurants, fondue first became popular in 17th-century Switzerland as a way to stretch resources and feed large families. Peasants could use hardened cheeses ...

Cut baguettes into bite-size pieces, making sure each piece has some crust; set aside. Toss cheeses with cornstarch, coating evenly; set aside. Rub garlic over inside of heavy, 4-quart saucepan or ...