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 ...

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 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 ...

Hosting a fondue night? Discover how to pick cheese that suits your party's vibe, complements your dippers, and creates a ...

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 ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

April 11th is Cheese Fondue Day! Is there anything better than a big pot of hot, melted cheese? Fondue recipes aren't challenging, so why not try this super creamy fondue recipe? This mouth-watering, ...

Jaya Saxena is a former 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 ...

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 ...