Who doesn’t have an old fondue set tucked away in the back of a cupboard? With winter approaching, it’s time to haul that sucker out and have a fondue party.

For a lot of folks, fondue means one thing: melted cheese (often Gruyere and Emmental), combined with white wine, kirsch, and spices. You spear crusty bites of bread on special long-handled forks, and dip them into the cheese, for a communal meal. At the bottom of the pot, the cheese will form a delicious crust; the crust the best part, says Candy.

Fondue bourguignonne is raw beef cooked in a in hot oil in pot a fondue pot, speared on the end of those long-handles forks.

A dessert fondue can be made from melted chocolate, with fruit, marshmallows, or a sturdy chunk of cake for dipping.

The older fondue pots require sterno to keep the ingredients hot. Durm says the little cans of sterno are getting hard to find. But there are now exciting new electric fondue sets.

Here’s one that could double as a little deep fryer.

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