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. Bread-topped skewers in cheese fondue pot - Margouillatphotos/Getty For those among us who know that nibbles make the best meals ...

Adam Ehrlichman has worked behind the cheese counter at Pennsylvania Macaroni Co. going on 20 years. It’s a challenging but tasty job that has allowed him to sample hundreds of hard and soft cheeses ...

Cheese is seasonal. And winter is melted cheese time. When it comes to the good, ooey, gooey stuff, two types of Northern European melted cheese typically reign supreme: fondue and raclette. Both ...