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 ...

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 ...

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 ...

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 ...