Fondue's a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term's derived from the French verb fondre (to melt), in the past participle fondu (melted). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat's supplied by a wicked or gel alcohol burner, or a tealight. While cheese fondue's the most widely known, there're other pot and dipping ingredients. History A recipe for… (More on Fondue)