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