Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Thanks to the evolution of the vegan cheese industry, being dairy-free no ...

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 ...

You can make your own amazing cheese...and you should. I’m a 70s baby, and the badge of my people is our incredibly strong feelings for fondue. And, you know, talking cars and Care Bears and an ...

New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. Ski season means ...

An indispensable feature in a risotto? Undoubtedly, the creaminess! Like in our irresistible chestnut risotto with ...

Dipping bread and other assorted ingredients into a bubbling pot of melted cheese is often considered a distinctly 1970s food ...

THERE are thousands and thousands of recipes in the hands of gastronomical initiates. But apart from their number, the most remarkable thing about them is the way they were secured. I mean that most ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Just when you thought that fondue restaurants were fading, The Melting Pot has expanded to 95 locations. Pictured is its King of Prussia, Pa. location. In the 1970s and into the 1980s, new fondue ...