Popularized in the 1960s and continuing in the 1970s with fondue parties, this rich appetizer has since developed myriad varieties. From classic cheese fondue to broth, oil, and dessert fondues ...

The only thing better than actual cheese is dip made from cheese—fondue, queso and pimento are all delicious cheese dips for any occasion. Goat cheese, Gruyere and blue cheese are also great for ...

Fondue has long been associated with the 1960s ... "It's not quite an entree and not an appetizer either, but its own unique experience." He also appreciates the communal aspect of the dish.