When grocery store shoppers call to get some tips from Rach, they get a big surprise: advice from Martha Stewart!

"I'm having a dinner party and I want to serve a fondue appetizer. Do either of you have any suggestions for a particular cheese, or an out-of-the-ordinary cheese that I can try?"

Rachael: "If I make a traditional fondue, I put in a little kirsch and there's white wine. I use mostly Gruyere, but I say all cheese goes! I think a fondue is a terrific opportunity to explore. "

Martha: "I like to do a mix, no more than two cheeses, so use a good Gruyere - a Swiss Gruyere - and maybe an Appenzeller; that's a very nice cheese. It's sort of like a Gruyere but it's a little different taste. And I do white wine, maybe a little kirsch and basically that's what it is - and a little tiny bit of corn starch, because that thickens it a little bit and enables it to stick to the bread better."

I know cheese platters are fun, quick and easy, and I just never know what's the standard cheese to put on a cheese platter? Also, should I serve at room temperature or cold?

Rachael: "Always serve at room temperature, I leave it out for as long as possible. I would even go so far as to put it out before I go to work and come home and uncover it. I don't think there's any rule with a cheese platter, other than to start mild and finish strong."

Martha: "You should have a soft cheese, a hard cheese, a medium cheese, maybe a stinky cheese - don't leave the stinky out all day! And a blue cheese - I love blue cheeses. Use dried fruits with them, some good crackers or toast, you can make little herb toast. I love making herb toast!"