Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Adam Ehrlichman has worked behind the cheese counter at Pennsylvania Macaroni Co. going on 20 years. It’s a challenging but tasty job that has allowed him to sample hundreds of hard and soft cheeses ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Chocolate fondue is one of the most agreeable of desserts: it demands little ...

Chocolate fondue is a simple dish, but its simplicity allows you to easily customize it with a few mix-ins for extra flavor. "Chocolate fondue is sublime on its own, especially when paired with the ...

Swiss and cheddar cheeses melt into a smooth, beer-brightened fondue, sharpened with Worcestershire sauce, garlic, and a hint of honey mustard. Serve it hot with pretzels, roasted potatoes, or cured ...