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.comWild Flour Bakeryhttp://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.comEataly:http://www.eataly.comMomofuku:http://momofuku.com/new-york/noodle-bar/Pig 'N' Whistle:http://www.pignwhistleon36th.comPie Facehttp://piefacenyc.comBella Napolihttp://www.bellanapoli.comMinus5 Ice Barhttps://www.minus5experience.com/about/Sardi'shttp://www.sardis.com/htmldocs/cms/Big Gay Ice Creamhttp://biggayicecream.comTrailer Park Loungehttp://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 Chipshttp://www.kumandgo.comHeluvagood Dipshttp://www.heluvagood.com:90 Second Creamy Herb Dipping Saucehttp://www.foodchannel.com/shows/90-seconds/90-second-creamy-herb-dipping-sauce/Baked Bleu Cheese Diphttp://www.foodchannel.com/recipes/recipe/baked-bleu-cheese-dip/Carmelized French Onion Diphttp://www.foodchannel.com/recipes/recipe/caramelized-french-onion-dip/