Brian is the author of two culinary based books published via his imprint Storkburger Press. A lifelong Californian, he has been consistently exposed to some of the best food in the world. With a deep ...

THERE are thousands and thousands of recipes in the hands of gastronomical initiates. But apart from their number, the most remarkable thing about them is the way they were secured. I mean that most ...

You can make your own amazing cheese...and you should. I’m a 70s baby, and the badge of my people is our incredibly strong feelings for fondue. And, you know, talking cars and Care Bears and an ...

Here’s how to make one of the world’s best celebration foods, including the best melting cheeses to use and the basic gear you’ll need. Julia Hartbeck Fondue, derived from the French word fondre, ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Ski season is also fondue season, the glorious time of year when dunking cubes of crusty bread, tart slices of Granny Smith apples and rounds of cured meats into melted cheese counts as a meal. Often ...

When Cowgirl Creamery breaks out the raclette on weekends in San Francisco’s Ferry Building Marketplace, people float into the store almost trancelike. “They smell that aroma coming down the hall in ...

Raclette's name comes from racler, the French word meaning to scrape. That's because a cut wheel of easy-to-melt raclette traditionally is exposed to heat and the melted cheese then scraped from the ...

This recipe for Instant Caramelized Shallot-Cheese Fondue by Chris Nuttall-Smith is exactly the dish you pull from your pack at 7,500 feet as a pre-winter storm blows past. It’s also exactly the dish ...