1. Sweet, typically melted ingredient used in dessert fondues.
1. Place that produces cheese and dairy products used in fondue.
2. Liquid fat used for cooking meat fondue.
3. Edible fungus that can be dipped in cheese or oil fondues.
4. Mild to sharp-tasting cheese often used in savory fondues.
5. Container, usually made of metal, used for dipping bread in fondue.
5. Poultry meat commonly used in meat fondue recipes.
6. Small bite-sized piece of food often dipped in fondue.
7. Edible bulb often used to add flavor to fondues.
8. Flavorful liquid or semi-solid condiment served with fondue.
9. Dish made by melting cheese and served with bread or vegetables.
10. Type of cheese commonly used in Swiss fondue recipes.
11. Alcoholic beverage commonly used in fondue recipes.
12. Action of immersing food into a liquid, often for added flavor.
13. Process of raising the temperature to melt the ingredients.
14. Thick liquid or semi-solid ingredient used to make a creamy fondue.
15. Person who partakes in communal fondue dining.
15. Mild, yellow cheese with a creamy texture often used in fondue.
16. Animal flesh used as an ingredient in meat fondue.
17. Container used for melting and keeping fondue warm.
18. Change from solid to liquid due to heating.
19. To mix ingredients together using a spoon or similar tool.