I love fondue for many reasons: Preparation takes little to no time, guests can cook their own food, and there's only one pot to clean. Fondue allows you to be creative. Whatever can be melted, can be used as a dip. I do recommend using high-quality cheeses, meats and vegetables; the freshness came make a big difference. It’s versatile too, fondue leftovers can be used for dips, folding into eggs for omelets or for topping baked potatoes or pasta. A leftover dessert fondue can be served over ice cream. It makes a good impression too, fondues look impressive, and gives everyone ample time to talk while the food cooks. Plus it’s so kitschy it’s cool.

Enamel cast-iron pots can be used for any kind of fondue. Ceramic-coated pots are best for cheese and chocolate fondues, while hotter fondues (those cooked in oil or broth) should be served in a metal fondue pot. If you don't have a fondue pot available, try using a regular casserole dish when heating a cheese fondue or a standard metal pot for oil or broth. I highly recommend getting a real pot, however, it is well worth the money. When serving, keep the fondue warm by placing a candle or sterno (found in camping supply stores) underneath. A cold fondue is an inedible fondue.

No more than four people should be seated at a fondue pot otherwise, elbows are everywhere.

To reduce oil or broth spattering, make sure the dippers are dry before dunking. Also, keep the amount of food in the pot at one time to a minimum.

When dipping into cheese fondue, swirl the fork around, making sure to dig to the bottom of the pot for the best flavor. And never double dip!

The golden crust left at the bottom of the pot, called "la croute" or "la religuese," is a delicacy for many fondue fanatics. Eating it also helps clean the pot (less work for the hostess!).

If the fondue sticks to the pot, add 1/2 teaspoon of baking soda or 1/2 teaspoon of cornstarch to smooth the lumps.

If a woman drops her cube of bread or meat off her fondue fork and into the pot, she must kiss all the men at the table. Lucky Men!

If a man drops food off his fork into the pot, he must supply another bottle of wine for the table. How handy!

According to tradition, you must drink wine, not cold water, with fondue. A cold liquid will supposedly firm all the melted cheese in your stomach into an indigestible ball. Of course none of this is true, but it’s fun to think about isn’t it?

4 cups (about 1 pound) sharp Cheddar cheese, freshly shredded

1 tablespoon plus 1-1/2 teaspoons cornstarch

1-1/4 cups sparkling apple cider

1/4 cup lemon juice

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Freshly ground black pepper to taste

In a medium-size bowl, toss the cheese with the cornstarch. In a medium-size, heavy-bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the salt, cinnamon, nutmeg and pepper, to taste. Cook over low heat until thickened about 3 to 5 minutes. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Makes 10 servings

Prep time: 5 minutes

Cook time: 10 minute s

For dipping: Bite-size pieces of cooked chicken, pork sausages, waffle pieces, pizzelles, strudel, apple wedges, cubes of Cheddar cheese.

1 cup (6 ounce package) semi-sweet chocolate chips

6 ounces (3/4 package) cream cheese, softened

1/2 cup milk

2-3 tablespoons raspberry liqueur or raspberry syrup

Pinch of salt

Combine all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth. Transfer fondue to a ceramic fondue pot and keep warm over a burner. Serve with fruit and bite-size cake pieces for dipping. Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.

Servings: 6

Prep time: 5 minutes

Cook time: 5 minutes

For dipping: Strawberries, sliced bananas, cheesecake wedges, fresh pineapple cubes and angel food or pound cake; cut in bite-size pieces

20 fl oz / 2 1/2 cups single (light) cream

5 oz / 1 cup icing sugar

6 tsp cornflour

peppermint essence, to taste

Put cream and sugar into a saucepan and heat gently until almost boiling. Blend cornflour smoothly with 1 tablespoon water, add to cream and continue to heat, stirring all the time until thickened. Add essence, to taste, then pour into a fondue pot and serve hot.

Servings: 6

Prep time: 5 minutes

Cook time: 5 minutes

For dipping:, cheesecake wedges, mini chocolate cakes and angel food or pound cake; cut in bite-size pieces

8 oz. Swiss cheese

8 oz. Cheddar cheese

1+ tbsp. cornstarch

1 clove garlic

3/4 to 1 cup white wine

1 tbsp. kirsch

Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread.

Serves 3-4.

For dipping: French, rye or Italian bread cubes, apples, pears, cauliflower or broccoli.