Fondue

Fondue refers to any number of dishes - served either as an entree, side dish, or dessert-presented in a communal dish. Diners all eat out of the same heated cauldron of food. Reputed to have developed in the French-speaking regions of Switzerland, fondue is prepared on a stove, then served in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" (to melt), since the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. Though cheese fondues are the most famous, other types of fondue exist, such as chocolate, meat, or vegetable.

Fondue owes its popularity to the traditions associated with its consumption and its unique presentation at the table. As with other communal dishes, fondue poses a unique set of challenges in terms of table etiquette. In some traditions, a host would consider it rude to allow one's lips or tongue to touch the fondue fork. With meat fondues, one should use a dinner fork to remove the meat from the dipping utensil. If the bread or fruit being dipped in the fondue falls off the fork and becomes lost, it is traditional for that person to buy a round of drinks or to be humorously reprimanded in some way.

Fondue enjoyed a certain favor in America in the 1970s, but its popularity waned in the intervening decades. In recent years, it has enjoyed a startlingly rapid comeback.

Power Tips
Here are some tips to achieve best results:

Fondue should generally be prepared on a stovetop and then transferred to a tabletop service. Add the cheese by handfuls and stir constantly with a wooden spoon for a smoother result. Cheese and chocolate melt more efficiently this way.
If the fondue becomes too thick during stovetop cooking or while in the fondue pot, gradually whisk in a few tablespoons of warmed white wine. Repeat as needed. The wine improves flavor and consistency.
Conversely, if the fondue is too thin, mix 1/2-teaspoon cornstarch with a teaspoon of water and add to the mix; whisk over medium heat for several minutes to thicken. Alternately, add 1/2 cup grated cheese that has been tossed with 1/2 a teaspoon of cornstarch and whisk over medium heat for several minutes. Transfer the improved liquid to the fondue pot.