Inside the Food Channel

The Food Channel is known for its annual Trends Reports, and this year's Sandwich and Salad outlook doesn't disappoint! From creative toppings to endless cheese, grain and bread choices layered with ethnic flavors, this podcast will make your mouth water...

It's National Donut Day, and who are we to miss that?? Host Joy Robertson caught up with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand to see what's cooking in terms of the best cake donut to ever come out of our kitchen... and yours! Find the recipe at: www.foodchannel.com

As always, NRA Show Chicago and BAR (Beverage Alcohol for Restaurants) was a smashing success. In this podcast Food Channel Trends Expert Locke Hilderbrand dishes with host Joy Robertson about the flavors he spotted, the goodies he ate and all the cool cocktails she missed out on.

You've heard of peanut brittle, but birdseed brittle? Sure! Wild Flour Bakery in Milwaukee, Wisconsin prides itself in baking artisan breads with no added sugar, fats, diary or preservatives. The company also offers an array of slightly salty, slightly sweet brittles that feature oats, seeds and and other natural ingredients. And you don't have to travel to Milwaukee to get it--adventure seekers near Branson get their brittle fix as they zipline through the picturesque Missouri Ozarks. Branson Zipline & Wolfe Creek Station: http://www.bransonzipline.com Wild Flour Bakery http://www.wildflour.net/#sthash.3jwOJx2y.dpbs

Major Brands' Stewart Langer always has fresh ideas for wines and cocktails that will make any occasion special. Here he discusses the perfect wines to pair with winter foods, champagne that is not only delicious but the perfect hostess gift, and Sorel -- also known as Christmas in a Glass. Sorel: http://jackfrombrooklyn.com/recipe-products/sorel/

Chef Neil Fuentes, Chef/Owner of Jojoto Venezuelan Restaurant in Branford, CT chats with The Food Channel's Joy Robertson about the importance of cooking from scratch in a restaurant environment. http://www.jojotorestaurant.com

Certified Sommelier Stewart Langer offers ideas for late summer wines, pairings for the end-of-season garden harvest, and transitioning the palate to cooler weather wines.

The morning commute has us making more stops on the way to work, with nearly unlimited choices in fast food breakfasts. Is breakfast the last bastion of comfort food? Are we in the midst of an all-out fast food breakfast war? Food Channel Editor Kay Logsdon, Food Trends expert Locke Hilderbrand, Cultural Analyst Adam Hails and I debate, discuss, and dine on as many breakfast foods as we can handle.

It was just a 2-day whirlwind trip for business, but Locke and I managed to hunt down some pretty amazing food between meetings. We both had a must-eat list, but otherwise we decided to wing it and see where our endless walks through the city took us. I was up for anything, but insisted we make an inaugural visit to Rudy's Bar since it's just plain embarrassing to think we were the only two people on the planet who hadn't been there. Locke is a devotee of Momofuku Noodle Bar in the Village and was willing to risk life and limb to take me there. Persistence on both our parts paid off, as we revisited familiar haunts and discovered new obsessions. Rudy's Bar: http://www.rudysbarnyc.com Eataly: http://www.eataly.com Momofuku: http://momofuku.com/new-york/noodle-bar/ Pig 'N' Whistle: http://www.pignwhistleon36th.com Pie Face http://piefacenyc.com Bella Napoli http://www.bellanapoli.com Minus5 Ice Bar https://www.minus5experience.com/about/ Sardi's http://www.sardis.com/htmldocs/cms/ Big Gay Ice Cream http://biggayicecream.com Trailer Park Lounge http://trailerparklounge.com

What's your favorite? Today our subject is chips, potato or otherwise. Our tastes are as varied as we are, and we all brought treats to the table. We're stuffed, we all have iffy breath, but we're full and happy. Kay, Locke and I crunch the subject. Enjoy! Kum & Go Hiland Kettle Chips http://www.kumandgo.com Heluvagood Dips http://www.heluvagood.com :90 Second Creamy Herb Dipping Sauce http://www.foodchannel.com/shows/90-seconds/90-second-creamy-herb-dipping-sauce/ Baked Bleu Cheese Dip http://www.foodchannel.com/recipes/recipe/baked-bleu-cheese-dip/ Carmelized French Onion Dip http://www.foodchannel.com/recipes/recipe/caramelized-french-onion-dip/

Oh, flavorful cooking wines, where have you been all my life? Sure, I have a liquor cabinet stocked with... how old is that Marsala? Holland House has a line of flavors including Marsala, Sake and Sherry that have a more stable shelf life and can add flavor to just about anything. Click, listen, and get creative. :90 Second Asian Chili Shrimp with Sesame Noodles: http://www.foodchannel.com/shows/90-seconds/90-second-asian-chili-shrimp-sesame-noodles/ Cooking Wine Taps Into Ethnic Trend: http://www.foodchannel.com/articles/article/cooking-wine-taps-ethnic-trend/

Why on earth do we celebrate the corn dog on only one day a year? March 22nd is National Corn Dog Day, and The Food Channel thinks this is as good an excuse as any to host a serious discussion about food on a stick, dipping sauce choices, and the delicious new food product concept that Locke and Joy are convinced will save the world. Kay... not so much. Cozy Dog http://www.cozydogdrivein.com Sonic http://www.sonicdrivein.com/MenuItem/coneys-hot-dogs/corn-dog

During Paris Fashion Week, Chanel staged its latest collection in a supermarket set, shelves lined with Chanel-branded products. This juxtaposition of fashion and food reflects the grocery store's evolution from necessity stop to lifestyle center where people go to shop, drink, dine, see and be seen. From wine and food concierges to man aisles, Joy and Locke discuss the cultural shift that's changing the face of grocery shopping. photo courtesy: NBC NEWS http://www.nbcnews.com/pop-culture/pop-culture-news/super-model-market-chanel-transforms-runway-grocery-aisle-n44146 Chanel http://www.chanel.com/en_US/fashion.html

Say goodbye to the outdated cheese and cracker platter. Party trays are getting more delicious and hosts are getting more creative, serving treats like biscotti with spreads, fondues, even Rice Krispies Treat dippers. Gather 'round the punch bowl as Joy, Kay & Locke ponder savory cupcakes, purpose-burnt fruit and everything else that hip party-goers are clamoring for. Bittersweet Chocolate Fondue http://www.foodchannel.com/recipes/recipe/bittersweet-chocolate-fondue/ Hot Dog and Garlic Bun Fondue http://www.foodchannel.com/recipes/recipe/hot-dog-and-garlic-bun-fondue/ Nonni's THINaddictives http://nonnis.com Hurts Donut, Springfield, MO https://www.facebook.com/HurtsDonutCompany Fat Witch Bakery http://www.fatwitch.com/index.html#replay Taco Bell http://www.tacobell.com Kellogg's Rice Krispies Treats http://www.ricekrispies.com/recipes/the-original-treats

National Chili Day is celebrated on the fourth Thursday in February, according to the website with the same name. Just in time for another lousy weather weekend, Locke & Joy ponder this homestyle favorite. Whether you give it an ethnic flair with Indian spices or top it off with fried okra, you can't mess it up--but you sure can dress it up. Chicken and White Bean Chili http://www.foodchannel.com/recipes/recipe/chicken-and-white-bean-chili/ Veggie Chili http://www.foodchannel.com/recipes/recipe/veggie-chili/ Beef Chili with Masa Harina http://www.foodchannel.com/recipes/recipe/beef-chili-with-masa-harina/ Beef Steak Chili Recipe http://www.foodchannel.com/recipes/recipe/beef-steak-chili/ Patak's www.pataksusa.com Williams Chili Seasoning http://www.williamsfoods.com National Chili Day http://www.nationalchiliday.com

The overall comfort food trend may be on the decline, but waffles are charging full speed ahead. They're versatile, they're delicious, and they're showing up at all hours--not just mornings on the breakfast table. Joy, Kay, Locke & Adam talk about their kitchen exploits in trying out new recipes, using waffles in everything from sandwiches to pizza to dessert, even how best to clean your waffle iron. Put your apron on, because the batter's up and the iron's hot. 2014 Food Trends Part One: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-i/ 2014 Food Trends Part Two: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-ii/ Savory Waffle with Poached Egg and Bacon http://www.foodchannel.com/recipes/recipe/savory-waffles-poached-eggs-bacon/ Waffle Cookie Sundae http://www.foodchannel.com/recipes/recipe/waffle-cookie-sundae/ Eggs Florentine with Savory Waffle and Herbed Hollandaise http://www.foodchannel.com/recipes/recipe/eggs-florentine-savory-waffles-and-herbed-hollanda/

The Castaway Cafe is both a local and a tourist favorite, nestled beachfront at the Aston Maui Kaanapali Villas resort. I found it strictly via word-of-mouth--something I hear mentioned over and over is certainly worth checking out. And I'm glad I did. I sat down with owner Gary Bush to talk about how he wound up in Maui, his philosophy behind the menu (solid, standard breakfast, lunch and dinner items that are prepared fresh and served in generous portions) and his love of wine. The Castaway Cafe's wine cellar started with 17 bottles of wine and now sports over 500. It's won several Wine Spectator Magazine awards and has become well-known among both wine connoisseurs and people just starting to taste the waters. Castaway Cafe: http://castawaycafe.com Sine Qua Non: http://www.sinequanon.com Kosta Browne: http://www.kostabrowne.com Signorello Estate: http://signorelloestate.com

During our visit to Maui, we ran across a roadside fruit stand with signs advertising "Ice Cold Coconuts, Organic Juices, Papayas, Mangos and Pineapples." But that wasn't what got our attention. A table full of fruits we'd never seen or heard of drew us in. The stand's friendly operator, Kadeem Johnson, was quick to explain fruit varieties like soursop, durian, rainbow and watermelon papayas, even offering samples. Here's part of our conversation.

From the perfect beach setting to authentic cocktails and traditional food, Maui's Royal Lahaina Resort offers one of the best Luaus on the island. Executive Chef Bernardo Salazar and Director of Food and Beverage Braulio Andaluz chat with Food Channel's Joy Robertson about the ingredients for the perfect Polynesian experience. Royal Lahaina http://www.royallahaina.com Royal Lahaina Luau http://www.royallahaina.com/Luaus.cfm

Buttery shortbread has never seen such variety! The Honolulu Cookie Company's pineapple-shaped treats feature flavors like White Chocolate Coconut, Dark Chocolate Kona Coffee, Pineapple Macadamia and Lilikoi Mango. Joy visits the Maui store on Front Street in Lahaina to sample, savor and share stories of the cookie's origin. Honolulu Cookie Company http://www.honolulucookie.com

Why just host a party when you can truly get your guests involved? Invite your pals to craft their own pizza, bring a six-pack of local brew or a bottle of Italian wine, and see what happens. Here's some inspiration--and a couple of recipes--that will leave you tipsy, garlic-scented and awesome. Pizza Party Basic Pizza Dough 1 T. granulated sugar 1-cup warm (110º to 115º) water 1 envelope (1/4 ounce) active dry yeast 3¼ cups AP flour 1 tsp. salt ¼ cup extra virgin olive oil To mix and knead in counter top mixer, combine three cups of the flour, salt, yeast mixture and oil in the large mixing bowl. Attach the flat beater and gradually turn the machine on to medium speed. Beat until well mixed, about one minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about five minutes. Pinch off a piece of dough and feel it. If it's sticky, continue kneading while gradually adding just enough of the remaining ¼ cup flour for the dough to lose its stickiness. If the dough is dry and crumbly, add warm water one tablespoon at a time, until the dough is smooth and elastic. Shape the dough into a ball and place it in a warm and well-oiled bowl, turning to coat all sides with oil. Cover bowl tightly with plastic wrap and set in a draft free, warm place until doubled in bulk. After dough has risen, punch it down. Dough may be used right away or refrigerated. Tomato Sauce for Pizzas ¼ cup olive oil 1 tablespoon minced garlic 1 medium onions, coarse chop 1 27 oz. can whole tomatoes ½ teaspoon sugar 2 teaspoons Sea or Kosher salt 1 teaspoon coarse black pepper In a large saucepan, heat oil over medium-low heat. Add garlic and cook until light brown, stirring constantly. Add onions, reduce heat, cover pan and cook until onions are soft; about 3 minutes. Add tomatoes, sugar, salt and pepper. Simmer for 10 minutes. Remove from heat and process in blender or food processor until smooth. White Sauce for Pizzas 1/2 stick butter 1 teaspoon minced garlic ¼ cup minced onion 3 tablespoons flour 1 pint heavy cream 1 can chicken stock (15oz.) 6 oz dry, white wine 1 cup Parmesan cheese, grated 1 cup Romano cheese, grated ½ teaspoon fine, black pepper Salt as needed Melt butter in a heavy bottomed saucepan over low heat. While butter is melting, place cream, stock, and wine in another saucepan and bring to a boil over medium-high heat. Let liquids simmer for 5 minutes to cook out alcohol. Set aside. Add garlic and onion to melted butter, cover pan and cook until onions are soft; about 3 minutes. Whisk flour into butter/onion mixture to make a roux and let cook for about three minutes. Place liquids back on heat and bring to a boil. Slowly (while stirring with a whisk) add roux to stock mixture until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese. Simmer until cheese is completely melted and sauce is smooth. Whisk in pepper and taste for salt and add as needed. Grilled Pizza Bella: http://www.foodchannel.com/recipes/recipe/grilled-pizza-bella/ Heirloom and Arugula Pizza: http://www.foodchannel.com/recipes/recipe/heirloom-tomato-and-arugula-pizza/ Master of the Universe Pizza: http://www.foodchannel.com/recipes/recipe/master-of-the-universe-pizza/

Why settle for the same 'ol, same 'ol for Super Bowl? Food Channel Guest Chef James Clary has a south-of-the-border suggestion: a taco bar, with homemade tortillas. Listen in as he shares his ideas for ingredients, appetizers, dessert and even cocktails. But wait, there's more! Chef Clary talks about a new reality TV show he'll be appearing in, and the Holland America cruise where he'll host cooking classes. He's a busy guy so listen before he takes off again! RECIPE: HOUSE MADE TORTILLAS 3 cups unbleached flour 2 tsp. baking powder 1 tsp. salt 6 Tbsp. vegetable shortening or lard about 1 1/4 cups warm water Mix dry ingredients in a large mixing bowl. Cut shortening or lard (lard is the traditional Mexican choice) into flour until it resembles a coarse meal. Add water and mix until you have a soft dough. Knead by hand for about 5 minutes. Let dough rest for and hour covered with a damp cloth. Roll dough into “1 balls and cook with tortilla press. RECIPE: CHICKEN TINGA Serves: 4 to 6 (makes about 5 cups) INGREDIENTS 3 tablespoons safflower or corn oil 1/2 white onion, slivered (about 1/4 pound) 2 garlic cloves, chopped 8 Roma tomatoes (about 2 lbs) 2 tomatillos, or about 1/4 pound, husks removed, rinsed 1/4 teaspoon dried marjoram or oregano ¼ cup finely chopped fresh cilantro 1 1/2 to 2 teaspoons kosher or sea salt, or more to taste 1/4 teaspoon black pepper, freshly ground 2 tablespoons sauce from chipotle chiles in adobo 5 cups shredded chicken TO PREPARE Remove stems from and place the Roma tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes or until the tomatoes and tomatillos are soft. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth. Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute. Add the tomato/tomatillo mixture, the marjoram, cilantro, salt and black pepper. Add Adobo sauce. If you want it spicier, add a whole Chipotle. Let the sauce simmer, stirring occasionally until it seasons and deepens its red color, about 10 to 12 minutes. Add chicken and toss well to coat. CucinaPro www.cucinapro.com Gourmet Souffle' http://www.gourmetsouffle.com Holland America http://www.hollandamerica.com The Coffee Ethic, Springfield MO http://www.thecoffeeethic.com

Walnuts are in the news lately because higher demand makes them a prime target for thieves. The demand is due, in part, to increased awareness of potential health benefits. Host Joy Robertson talks with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand about the nuts, their versatility and the trends that have helped crack the shell on their rising popularity. Video: Blue Cheese & Bacon First Down Dip http://www.foodchannel.com/recipes/recipe/blue-cheese-and-bacon-first-down-dip/ Walnut Oil Vinaigrette: http://www.foodchannel.com/recipes/recipe/walnut-oil-vinaigrette/ Sweet & Salty Rosemary Walnuts http://www.foodchannel.com/recipes/recipe/sweet-salty-rosemary-walnuts/ Information & health benefits: http://www.walnuts.org AP Article: http://bigstory.ap.org/article/california-nut-farmers-ban-together-fight-theft

It's a childhood favorite whose popularity reaches far beyond the lunchbox. Peanut butter has grown up over the years, making its way from the simple sandwich into recipes and restaurant menus everywhere. Whether we prefer creamy or crunchy, we're nuts for the nutty spread. Food Channel Editor Kay Logsdon, Trends Expert Locke Hilderbrand & host Joy Robertson give a shout-out to the tasty treat, and unveil some shocking peanut butter confessions in the process. Peanut Butter & Co. http://ilovepeanutbutter.com Peanut Butter Soup: http://www.foodchannel.com/recipes/recipe/peanut-butter-soup/ Blue Bunny Chocolate Peanut Pate http://www.foodchannel.com/recipes/recipe/blue-bunny-chocolate-peanut-pate/ Candied Bacon & Peanut M&Ms Caramel Corn http://www.foodchannel.com/recipes/recipe/candied-bacon-peanut-butter-mms-caramel-corn/

The resurgence of pie is A-Okay with the kids at The Food Channel. Whether it's Mom's classic Dutch Apple or a newfangled mashup of creative crusts, ingredients and accompaniments, count us in. Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand recap the Midwest food trend that brought pie to the forefront, explore variations like cobblers and hand-pies, and share recipe tips that may just send you straight into the kitchen--or at least down the street to the local diner. Effortless pie crust: http://www.pillsbury.com/products/pie-crust Food Channel's 2014 Food Trends Part 1: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-i/ Part 2: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-ii/

One of the big trends we're seeing on the horizon in terms of food? Nuts. Nuts in main courses, nuts in salads, nuts in desserts, nuts in snacks everywhere--and we're nuts for all of it. Joy Robertson, Kay Logsdon and Locke Hilderbrand are here to dish on the snack that's showing up from breakfast to dinner and everywhere in between.

Food trends expert Locke Hilderbrand explores the evolution of this tasty treat, where the cookie butter trend is headed, and how foodies are heading into the kitchen to concoct their own flavors.

If you are going gluten free, you have more food choices than ever. Joy and Kay talk about the trend, and some products that are growing in popularity, even among the mainstream crowd.

Why do we eat black-eyed peas on New Year's Day? How do other people around the world celebrate? What should I serve to my New Year's Eve party guests? Food Channel's Joy Robertson and Kay Logsdon have the answers!

Need an infusion of last minute gift giving creativity? Food Channel Editor Kay Logsdon puts the spotlight on food trends, hot flavors, newly-released cook books, even vacation opportunities to inspire.

Yuca, or Cassava, is a potato-like crop grown in tropic and sub-tropic regions and would make a nice addition to your holiday menu. Food Channel Guest Chef Neil Fuentes shares his Creamy Parmasean Yuca recipe here!

Much of the country has snow on the ground, and there's more on the way. That means it's time for snow ice cream! Chef James Clary shares his recipe for the childhood favorite.

Restaurant gift certificates are nice, but nothing beats a gift that's tailored to your friend's taste. Joy Robertson and Food Channel Editor Kay Logsdon share some easy, yet exquisite gift ideas that are sure to please the palate.

The Food Channel chefs are busy formulating 2013 Christmas Cookie recipes. Meantime, here are some unique holiday favorites from years past. Listen, savor and enjoy!

Murdick's Fudge was kind enough to send us a package of treats, so Host Joy Robertson and Food Channel Editor Kay Logsdon tore into it. Here's our review.

The Food Channel's annual trends report is out! Food Channel Editor Kay Logsdon tells us what we'll be eating in 2014.

Chef James Clary has some tips and tricks to make your prep work a breeze, and give you more time to relax with your family. Give us about four minutes, we'll give you your holiday back!

You can save lots of time and trouble by prepping for your Thanksgiving feast early. What should you be doing today and tonight? Chef James Clary tells you!

Food Channel's annual Food Trends report will be released next week. Here's a behind-the-scenes discussion on a few of those trends, and a glimpse inside our culinary studios as we prep food and drink for our photo shoot.

Want to put a new spin on your traditional Thanksgiving dinner? Try small plates! These recipes are fun, social and delicious whether served at a holiday party or in place of the sit-down feast. Recipes at FoodChannel.com