Surf the Web, pick up any newspaper, or stroll down to your local newsstand and you will see that food culture is all around us. The Food Channel constantly tracks food trends, and we have rolled up the Top 10 for 2010, based on research in conjunction with CultureWaves® and the International Food Futurists. Read on for the inside scoop: Keeping it Real In a back-to-basics economy it seems natural to return to basic ingredients. This isn’t about going retro, eating comfort foods, or cost savings. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple and sustainable ingredients. It is a shift from convenience foods to scratch cooking, now that we have more time than money and more food knowledge and concerns. For evidence read: Jamie Oliver to Spend Own Millions to Improve UK School Meals Return of the Potluck Home Butchery Carving a New Niche Experimentation Nation You're in New York City and have a hankering for something gooey and sweet. Where to go? Check out one of the novelty dessert trucks driving around Manhattan. Restaurant concepts are in flux as people redefine what going out to eat means. Gastropubs, fusion dining, shareables, and communal tables are all being tried. For evidence read: Chains Think Small: Small Bites, Small Price Belly Up to the Beer Dessert Bar Yogurtland More in Store

The Food Channel® is in Las Vegas through November 7, visiting local restaurants that will be highlighted as part of its new Raves&Faves program, a collection of interactive, searchable restaurant profiles found at iRaves.com. Crews will be visiting prearranged locations as well as stopping in for visits at other local spots along the way.

“We’ve spent the year watching consumers trend toward eating more at home,” said Kay Logsdon, editor of The Food Channel. “This was a movement we identified more than a year ago, and the logical next question is: ‘What is this doing to the restaurant business?’ So, we decided it was time to help the industry.”

The thoughts and panic about what to do for this Thanksgiving must have entered your brain by now. This November, let Food Channel handle your menu. We have designed a fantastic line up for the main course, sides and of course, dessert. We even have a calendar that will be available for you to print off giving you day-by-day instructions to avoid the Turkey Day stress. There are two stars this fall: oyster stuffing and a compound butter-flavored turkey. Don't be weirded out by the word "oyster" in front of stuffing. This recipe is absolutely mouth watering. We mix three different types of breads, oysters and their liquor, pecans and a handful of other spices and veggies. This stuffing is best prepared in an iron skillet. The iron skillet allows a crunchy crust to form on the edges and the bottom of your stuffing. Onto the bird. Most people wonder if they can make their turkey better for next year. Well, try this recipe and you will have found that way. Instead of just coating the outside of the bird with herbs and butter, massage the compound butter under the skin and into the meat. You are guaranteed to have moist, flavorful turkey meat. We decided to do two main desserts this season. We took a classic pumpkin pie and upgraded it by adding toasted black walnuts. The crunchiness of the walnuts blends perfectly with the smoothness of the pumpkin.