The shared gooey delicacy is classically scooped from a ceramic pot called a "caquelon" suspended above a flame. You might ...

Fondue’s hazy history means that following ... The resulting dish is served in an earthenware pot called a caquelon, which sits above a portable stove to ensure a constantly bubbling mixture ...

A nonnegotiable for fondue? The pot. In Switzerland an earthenware caquelon made from either porcelain or clay is the pot of choice. I usually buy a new fondue pot each season to match my mood ...

Rub the inside of the caquelon with garlic, then add the wine, nutmeg and pepper and bring to the boil. Reduce the heat to low. Gradually add the cheese, stirring constantly, until completely ...

Wait 'til guests arrive to begin melting, then get your ingredients fully warm on the stove before transferring them to your caquelon (fondue pot). Teach your guests to twirl their poker after ...

Heat the dry white wine to boiling point in a caquelon (fondue pan), throw in the seasonings, then melt the cheese in the mixture, keeping the heat high and stirring constantly. Serve over a ...

and more besides. Fondue Skiers and snowboarders are mightily fond of the fondue - a communal caquelon (pot) of cheese that various tit-bits are dipped into with skewers. But not any old cheese.

They're both traditional Alpine dishes starring rich melted cheese -- but raclette and fondue are not the same. Though they ...

Drop your bread in a second time, and you host the next fondue party. The traditional fondue pot, of heavy earthenware, glazed ceramic or enameled iron, to help distribute heat evenly and retain ...

It just didn’t seem right to go before the season’s first snowstorm hit. Meule et Caquelon is all about fondue and raclette, those gloriously cheesy DIY meals that rank among Switzerland’s ...