Tyler Florence's classic Cheese Fondue recipe is super easy. With a mix of Swiss and Gruyere cheese as the base, it'll be perfectly creamy; serve with chunks of bread, apples and vegetables for a ...

Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat.

Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside. In a pot over medium heat, warm the wine, garlic and lemon zest.

Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil.

Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with ...

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic. Whisk the wine, lemon juice and mustard in the saucepan and bring to a ...

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.

Fondue: 2 cups filtered apple juice. 1 pound Gruyere cheese, shredded. 2 tablespoons cornstarch. 1/4 cup grated Parmesan. 1/2 teaspoon country-style Dijon mustard.