In other words, high time for a high-quality fondue night. Some tips before you dip To make this indulgent dream a reality, you'll first need to choose a style: cheese, broth/oil, or chocolate.

Selecting the dippers • Choose sturdy vegetables such as broccoli, baby carrots, cauliflower, pepper strips or baked potato wedges. Torn bread pieces such as French, pumpernickel and rye work well.

If you really want to elevate your blue cheese fondue with next-level dippers, try preparing tough vegetables by blanching them first as you would for a crudités platter, or making a batch of ...

Long, thin fondue forks are ideal for piercing dippers and dragging them through the cheese. The handles are designed to catch on the edge of the pot to prevent the forks from sliding into the fondue.

In terms of ideal dippers, it's really whatever you can stack up next to the slow cooker. Flavor-wise, a good rule of thumb here is the same as the golden rule for filling a charcuterie board. It ...

The Fondue Fanatic's wine list ($5.50 to $9 a glass, $28 to $85 a bottle) isn't going to win Wine Spectator awards, but it has standouts, including a 2001 La Jota Howell Mountain Cabernet ...

Cheese fondue is the ultimate winter comfort food. Living in France in my early 30s, I fell in love with the classic recipe made with crisp white wine and nutty gruyere cheese.

Whisk flour into half and half; then whisk half and half mixture into broth-vegetable mixture. Simmer, stirring constantly, 2 to 3 minutes, or until it begins to thicken.