Nostalgia ice cream maker pro#

The Kitchen Appliances & Culinary Innovation Lab has not formally tested fondue sets this year, but you can rest assured that they have extensively researched each of their recommendations to ensure their discerning standards are met, if not exceeded. Their team of on-staff experts-which includes all types: engineers! data analysts! registered dietitians!-rigorously put everyday products to the test (and then more and more tests) in their New York City-based labs to determine which ones you can trust. To find the best fondue pots, we turned to our friends at the Good Housekeeping Institute, who have identified the best brands based on availability, reviews, and reputation. Easiest to Use Fondue Pot: Oster Titanium Infused DuraCeramic Fondue Maker.

Nostalgia ice cream maker pro#

Best Fondue Pot for Chocolate: Wilton Chocolate Pro Chocolate Fondue Fountain.

Best Ceramic Fondue Pot: BOSKA Holland Tapas Fondue Set.

Best Large Fondue Pot: Cuisinart CFO-3SS Electric Fondue Maker.

Best Small Fondue Pot: Crate & Barrel Glass and Ceramic Fondue Set.

Best Splurge Fondue Pot: All-Clad Cast-Aluminum Fondue Pot.

Best Budget Fondue Pot: Nostalgia FPS200 Stainless Steel Electric Fondue Pot.

Best Fondue Pot: Swissmar Lugano Fondue Set.

Check out these next-level fondue recipes. It ain’t easy being cheesy: If you’ve found yourself stuck in a fondue rut, we’ve got you covered. And, dare we say, we’re pretty fondue of these picks. Fondue pots are usually more stable and the heat source is more contained.” To find the best fondue pots, we turned to Papantoniou and the Good Housekeeping Institute for their advice. There’s also the benefit of safety: “Especially if people are dipping in and out of them, they can help prevent accidents. Rather than just using any ole pot or pan, specialized fondue pots, especially electric ones, “regulate the temperature better than leaving them on the stove,” said Nicole Papantoniou, Director of the Kitchen Appliances & Culinary Innovation Lab at the Good Housekeeping Institute.

(Though our personal favorite would have to be a spoon.) And don’t forget about dessert: You can dunk just about anything into some rich, molten chocolate fondue, from classics like fruit, marshmallows, and cookies to more unique vessels like donut fries, ice cream sandwiches, churros, and even potato chips. You can use your fondue pot to cook various proteins, including steak, chicken, pork, and seafood. But there’s so much more to fondue than just cheesy goodness. Use all three if you’re feeling adventurous. After all, who doesn’t love dipping bread, potatoes, and other veggies into a bowl of hot cheese?įor the meltiest results, the best cheese for fondue is creamy and meltable like gouda, fontina, or Gruyère. And today, the trend continues to go strong. In fact, the BBC reports that the first recorded mention of fondue “dates as far back as Homer’s Iliad from around 800 to 725 BC, where it was described as a mixture of goat cheese, wine, and flour.”īut in the U.S., fondue really became popular in the 1960s and '70s as a genius way to use up stale bread before evolving to serve as an umbrella term for any sort of communal hot pot.

Derived from the French word fondre, which means “to melt,' fondue has been around for centuries. Some people say fondue is back, but we’d argue that it really never left.