) over a small burner (rechaud). The term is 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 is supplied by a wicked or gel alcohol burner, or a tealight. While cheese fondue is the most widely known, there are other pot and dipping ingredients. History A recipe for a sauce made from Pramnos wine, grated… (More on Fondue)