Note: The meat takes longer to cook when the beef broth is used, but there will be a lot less mess. From "Fondue and Hot Dips," by Joanna White. In a large bowl, combine olive oil, vinegar, salt, ...

Are you using enough nutty, melty Gruyere? This sweet, subtly salty cheese from Switzerland has a lot going for it. It melts beautifully, giving you the stretchy cheese pulls of your dreams, and you ...