First, you'll need a fondue pot and set of forks, which are available at gourmet shops, big-box retailers or online.

• Start by providing each guest with a long fork. If you don't have enough of the long ones that come with your fondue pot, regular forks or bamboo skewers will do.
• Make sure you indicate whose fork is whose (tape on name tags or color code them) to avoid unwanted fork-swapping.
• Firmly spear a bread cube and twirl it gently in the cheese to coat it. Hold it over the pot until it stops dripping, let it cool a bit, then place the cube in your mouth, without touching your lips or tongue.
• Don't double-dip!

The great thing about fondue is its versatility. Anything that can be stuck on a fork is fondue-able. In traditional Swiss fondue, stale (or toasted) bread cubes are dipped into a mixture of warm Gruyère and Emmenthaler cheese and white wine. Here are some ideas for interesting variations:

• Use different kinds of cheese (ask your cheese seller for suggestions)
• Try serving raw vegetables, fruit or cooked potatoes along with the bread.
• Give your fondue an Italian twist with recipes made with Prego® Italian sauce. Two great ones to try: Pizza Fondue and Italiano Fondue.
• Use cubes of cooked meat or chicken.
• Add flavor to the dip with herbs, garlic, spices, clam juice, mushrooms, relish, horseradish, lemon juice, honey — the possibilities are endless!
• Don't forget dessert fondue. Fresh fruit (such as strawberries and pineapple) or chunks of cake are dipped into a pot of warm, bubbling chocolate. It's deliciously decadent!