These fondue recipes range from cheese (in classic Swiss style) to chocolatey, with creative variations perfect for dinner parties, special occasions, and and extra-cozy nights in.

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. It’s little wonder that fondue is the national dish of Switzerland, a country ...

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 ...

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 ...