The World Fondue Championships are underway in Switzerland and even before the winner has been named tensions are running high between the Swiss and the French over what cheese goes into a fondue.

We might be past the winter solstice but the chill is still definitely sticking around, which means it’s still perfect weather for comfort eating. And I’ll be damned if one of the best comfort foods ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

The high-altitude haven has a whole dining venue dedicated to the cheese tradition. Courtesy of Patrick Locqueneux / Mr. Tripper It’s simple, really — a bit of cheese mixed with some wine, a few ...

Feb. 24 (UPI) --A French cheese company set a world record -- and bested an unofficial record set by a Swiss rival -- by cooking up 4,800 pounds of cheese fondue. The Juraflore company took on the ...

In medium, heavy-bottomed saucepan, melt butter over medium heat. Add onions and cook, stirring often, until the onions are dark golden brown, about 10 minutes. Add the wine, broth, and vinegar and ...

The Steak House Winebar + Grill at the InterContinental hotel in Tsim Sha Tsui is serving up beef and other meats from French celebrity butcher Hugo Desnoyer in Paris. The à-la-carte dishes are ...