FonduePot
The Journal
The Classic Swiss Cheese Fondue Ratio, Explained
Cheese fondue lives or dies on one ratio: cheese to wine. Here's why the classic 2:1 weight ratio works, what cornstarch actually does, and how to scale a recipe up without it seizing or turning thin.
How to Temper Chocolate for a Fondue Party
Untempered chocolate melts fine but sets dull and streaky. Here's what tempering actually does, how the seed method works over a fondue burner, and the temperature curve for dark, milk, and white chocolate.
Chinese Hot Pot at Home: A Beginner's Guide
Hot pot is one of the most forgiving communal meals to host — a simmering pot of broth, a table of raw ingredients, and everyone cooks their own. Here's how to set one up at home for the first time.
Fondue vs. Hot Pot vs. Shabu-Shabu: What's the Difference
Fondue, hot pot, and shabu-shabu all put a simmering pot in the middle of the table — but the liquid, the ingredients, and the point of the meal differ more than they first appear to.
Fondue Etiquette: The Two-Fork Rule and Other Table Manners
Sharing one pot with a table full of people comes with its own etiquette. Here's the two-fork rule, what happens if you drop your bread in the pot, and other habits that keep a fondue night pleasant for everyone.
Choosing the Right Fondue Pot and Burner
Not every fondue pot is built for every kind of fondue. Here's how ceramic, cast iron, and stainless steel pots differ, what burner type suits each, and how to size a set to your table.
Food Safety for Communal Pots: Hot Pot, Fondue, and Shared Dipping
Sharing one pot with a table of people is part of the appeal of fondue and hot pot — but it also means a few food-safety habits matter more than they would at a normal dinner.