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 ...

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 ...

There's something so fun and nostalgic about dipping treats into warm, gooey cheese or silky chocolate. As someone who loves a good party spread, I've discovered that a DIY fondue bar is the ultimate ...

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 ...

It's no secret that wine and cheese are a match made in heaven, with the creamy, rich flavor of the snack perfectly balancing the tasting notes and alcohol content in your drink. Now, while you can ...

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 ...