Published Work

ATE’s work for clients & direct to consumers, is featured in media across the country. (print, digital, TV, radio, social media)

We believe that the open sharing of knowledge is the cornerstone for success; as it is what unites a trade, fosters genuine camaraderie between professionals and is the catalyst for future growth.

Enjoy the perpetual snapshot of live examples of our insights and pass along any learning.  

Soup Soothers

Soup Soothers - double down on comfort with flavorful fermentation (ATE's digital article for Flavor and The Menu)

Fermenting Ideas

Fermenting Ideas - capitalizing on the feel-good momentum of fermented beverages (ATE's digital article for Flavor and The Menu)

An Affinity For Appetizers

An Affinity for Appetizers - fermentation unlocks next-level flavors (ATE's digital article for Flavor and The Menu)

Mighty Mains

Mighty Mains - strengthening core menu features by leveraging the craveability of fermented flavors (ATE's digital article for Flavor and The Menu)

The Good Stuff

The Good Stuff - taking vegetables to new heights with Balkan inspiration (ATE's e-newsletter article for Flavor and The Menu)

Condiment Cravings

Condiment Cravings - look to the Balkans for enticing yet familiar flavors (ATE's e-newsletter article for Flavor and The Menu)

Name That Theme

Name That Theme - translating the sentiment behind small plates in new ways (ATE's e-newsletter article for Flavor and The Menu

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Borek For Breakfast - look to the Balkans for new news at breakfast (ATE's e-newsletter article for Flavor and The Menu)

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Raise The Stakes - 7 ways to dial up value in delivery (ATE's e-newsletter article for Flavor and The Menu)

Sea Level

Sea Level - Premium cues in takeout fish dishes (ATE's print article feature for Flavor and The Menu)

Flavor Makeover

Flavor Makeover - Concentrated Flavor (dried fruit) (ATE's print article feature for Flavor and The Menu)

Beverage top 10

New Brews - 10 Beverage Builders (ATE's print article feature for Flavor and The Menu)

Savory top 10

Far Out Flavors - 10 Flavor Upgrades (ATE's print article feature for Flavor and The Menu)

One To Watch - Umeboshi

One To Watch: Umeboshi - Flavor depth gives this fruit deep menu potential (ATE's e-newsletter article for Flavor and The Menu)

Salad Days

Salad Days - Fruit takes center stage with modern flavors and composition (ATE's e-newsletter article for Flavor and The Menu)

Focus on Fruit

Focus on Fruit - 3 fruits making a big play in trend-forward beverage development (ATE's e-newsletter article for Flavor and The Menu)

Global Sauce Play

Global Sauce Play - 14 fruit-centric ideas for 7 sauce categories (ATE's e-newsletter article for Flavor and The Menu)

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Star Fruits - Easy fruit-forward menu development ideas (ATE's print article feature for Flavor and The Menu)

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Barbecue Season - trend forward rubs, glazes & sauces that work across the menu (ATE's digital article for Flavor and The Menu)

virtual IFT video 2020

Virtual IFT 2020 - culinary recipe demo video for the Almond Board of California

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Flavor Makeover - Waffles (ATE's print article feature for Flavor & The Menu)

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Flavor Combinations - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu)

sausages

Sausages - 10 Flavor Upgrades (ATE's print article feature for Flavor & The Menu)

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ATE insights featured in the Flavor and The Menu article by Katie Ayoub - Sweet Umami: culinary ideas that explore this flavor pairing

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The Prepared Foods Podcast - almond essentials, unwrapping snack solutions (Almond Board of California)

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Building Meal Kits with Flavor in Focus - 19 restaurant experiences designed for at-home dining (ATE's digital article for Flavor and The Menu)

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ATE recipe video for the Almond Board of California

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ATE recipe video for the Almond Board of California

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ATE recipe video for the Almond Board of California

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ATE recipe video for the Almond Board of California

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Meat-centric Comfort Food - a dozen ways to deliver dishes that soothe the soul (ATE's digital article for Flavor & The Menu)

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New Deli - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu)

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Levantine Libations - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu)

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Fry High - 5 global takes on loaded fries (ATE's print article feature for Flavor & The Menu)

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Pantry Powerhouses - 4 deli favorites & flavor fundamentals (ATE's print article feature for Flavor & The Menu)

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Flavor Makeover - Tropical Surprise, Pineapple (ATE's print article feature for Flavor & The Menu)

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3 Egg-Centric Breakfast Heroes - quick culinary ideation inspired by trending egg dishes (ATE's digital article for Flavor & The Menu)

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Creative Comfort - 5 ways to ease into global mash-ups at brunch (ATE's culinary insights for Flavor & The Menu)

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ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

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2020 Flavor Forecast - predicting leading flavor trends consumers will seek out (ATE insights for the Food Technology Magazine feature)

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A Better Beverage - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu)

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Center of Attention - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu)

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Unearthing Sweetness - the humble sweet potato offers tremendous menu versatility and opportunity (ATE's print and digital article for Flavor & the Menu)

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Tips For Cold Weather Sips - six strategies for shifting cocktail menus for the colder weather (ATE's digital article for Flavor & The Menu)

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ATE culinary insights for Umami's Next Move (Flavor & The Menu article) - new dimensions for the craveable fifth taste

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Hot Cocktails - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu)

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Getting Toasted - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu)

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Sandwich Innovation - fresh ideas for upgrading America's favorite hand held (ATE's digital article for Flavor & The Menu)

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Sweet Favorites/Modern Flavors - 15 fresh ideas for seven popular dessert categories (ATE's digital article for Flavor & The Menu)

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Fruit Forward Flavors - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu)

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Taste of Asia - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu)

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Speed Scratch Unlocks a World of Easy Appetizers (ATE insights for Nation's Restaurant News feature)

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Maximizing French Toast - deconstructing & modernizing a breakfast mainstay (ATE's digital article feature for Flavor & The Menu)

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Making the Most of Corn - trending ideas on maximizing summer's greatest ingredient (ATE's digital article feature for Flavor & The Menu)

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5 Ways to Stir Up Seasonal Soup Sales (ATE insights for the Nation's Restaurant News feature)

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Seaweed Sensation: menu opportunities with a rising-star ingredient (ATE's digital article feature for Flavor & The Menu)

webinar - ABC

Discovering the Adventurous Consumer webinar for the Almond Board of California - ATE and Innova Market Insights

beverage

The Arc of Non-Alc - 10 Beverage Builders (ATE's print article feature for Flavor & the Menu)

pizza

Fired Up Pizza - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu)

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One Ingredient - Six Ways (ATE's digital article feature for Flavor & The Menu)

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ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

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Unforked listed as 1 of Kansas City's top fast casual restaurants - by 435 Magazine

October Issue Food Network

ATE's Honey Leches French Toast recipe (for the National Honey Board) was featured in the October 2018 magazine issue of Food Network Magazine

Flavor & The Menu Magazine

ATE culinary insights for 5 Modern Takes on White Bread Sandwiches for the Flavor & The Menu Magazine article: White Wonderland

Flavor & The Menu Magazine

ATE insights for the article: Hooked On Fried - chefs are upping their fried seafood game (Flavor & The Menu Magazine, by Laura Brienza

Flavor & The Menu Magazine

ATE culinary insights for 5 Ways to Jam Out (Flavor & The Menu article): adding zing, sweetness, savoriness, heat - all possible with savory jams

New York Family Magazine

ATE's Honey Leches French Toast recipe (for the National Honey Board) was featured in the August 2018 magazine issue

Taco Crawl - NY Times 2013

NY Times listed top 12 tacos around the USA. Smoked carnitas slathered in sweet and tangy barbecue sauce, folded into a soft corn tortilla and topped with blistered onions and a fried pickle: It’s the KC Q taco from Unforked in suburban Overland Park, Kan. Close your eyes and you may think you’re holding a well-sauced rib. — JOHN ELIGON

Top 10 Trends 2018

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

Top 10 Trends 2017

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

Top 10 Trends 2016

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

Top 10 Trends 2014

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

Top 10 Trends 2015

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

Top 10 Trends 2013

ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine

417 Magazine Best of Issue

ATE featured in the Best of 417 Magazine Issue

Facebook LIve - National Honey Board

Facebook Live featuring Honey Leches Poundcake French Toast for National Honey Board

Cooking Up Science IFT 2016

Cooking Up Science Demo IFT 2016

IFT 2018

Snackspiration at IFT 2018 with the Almond Board of California

Making Condiments Count

ATE insights featured in the magazine article by Katie Ayoub

Nixa Iron Chef

The Nixa SHAC (School Health Advisory Council) created & hosted the 4th annual Nixa Student Iron Chef competition on 2/20/16 - Battle of the Veggie Pizza. SHAC is trying to make a difference in the community and inspire kids at an early age (and parents) to become connected to their food and foster an appreciation for cooking and wellness. Video Runtime - 3:10

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ATE insights featured in the magazine article redefining authenticity by Katie Ayoub

KSMU Radio, part 2

Nixa Schools Working to Get Kids to Try Healthier Foods. With Chef Rob Corliss & Dr. Kevin Kopp Audio Runtime - 9:18

KSMU Radio, part 1

Schools and Parents Can Both Play a Role in Getting Kids to Try Healthier Foods. With Chef Rob Corliss & Dr. Kevin Kopp Audio Runtime - 8:50

IDF Video

IDF Showcased Chef Corliss and his passion for real food and wellness at a foodservice tradeshow in Las Vegas & on their website Video Runtime - 5:55

Magic Beans Article

ATE culinary insights (for Bush's Beans) were featured in the September issue of FSR Magazine

Lexicon of Sustainability

ATE article on Craveable Wellness Applications featured on Lexicon of Sustainability website

Snacking on Seafood article

ATE insights featured in Snacking on Seafood Opportunities magazine article by Joan Lang

Innovation Game article

ATE insights featured in the Innovation Game magazine article by Katie Ayoub

Baking & Snack

ATE insights shared for the article - Get Zany: here's why you should experiment with combinations of fruits & nuts to build product appeal

Food Technology Magazine

ATE's work at IFT for the Almond Board of California featured in Food Technology Magazine

National Honey Board

ATE's "Tips and Recipes Sure to Leave You Inspired by Honey" featured on the National Honey Board website

Food Business News

ATE insights featured in Going Nutty in Baked Foods Innovation article in Food Business News

Restaurant Business

ATE insights featured in Restaurant Business Magazine, 5 ways to get the most from protein

5 Trends I'm Watching in 2018

5 Trends I'm Watching in 2018 featured in Flavor & The Menu Magazine

Science Behind Building Flavor

ATE created a hands on presentation teaching the local community & chefs how to understand & create FLAVOR; as part of a teaching series for the Springfield Discovery Center

The Lunch Tray Article

A Missouri school district makes food & wellness a priority featured on The Lunch Tray website/blog

ACF Article

ATE’s volunteer work within public schools & community, developing schools gardens & programs was featured on the American Culinary Federation website

OWN It MSU

ATE partnered with Missouri State University and Ozarks Public Health Institute; creating the Grow Healthy Project which was part of a 2 year grant with the Skaggs Foundation. Chef Corliss is lending his passion & expertise - training future volunteers, implementing kid-centric culinary classes and school & community culinary based wellness programs

KY3 TV

Daddy/Daughter Cooking Today featured as part of an TV news feature on healthy eats at home

Paul Barron, part 1

Paul Barron discusses the importance of audience connectivity to brand messaging via food social-abiltly on various Social Media platforms with guest Chef Rob Corliss. Part 1: Video Runtime - 14:04

Buzzfeed Magazine Unforked Feature

Unforked featured in Buzzfeed for top fast casual restaurants to watch

Snack & Wholesale Bakery Magazine

ATE's spiced chocolate almond butter truffles recipe featured in a market trends report for Snack & Wholesale Bakery magazine

Specialty Food

ATE contributed their culinary experience in "5 Tips For Buying Spices" article in Specialty Food

Paul Barron, part 2

Paul Barron discusses the importance of audience connectivity to brand messaging via food social-abiltly on various Social Media platforms with guest Chef Rob Corliss. Part 2: Video Runtime - 13:24

The Flavor Experience

Chef Rob Corliss was a featured toolbox session speaker at the 2015 Flavor Experience Conference for "Capitalizing on Craveability - it's not a fad!"

Almond Board of California

Webinar, plant forward formulations with almonds

Flavor & The Menu

ATE's Flavor 1st Approach article was featured in Flavor & The Menu Magazine

Almond Board of California

Webinar, gluten free & clean label with almonds

2017 The Almond Conference

ATE featured speaker at the annual conference for Almond Board of California 2017

Prepared Foods Magazine

ATE featured in a culinary Q&A in Prepared Foods Magazine with Bob Garrison

Produce Business

ATE's industry work & insights were featured in the article Chefs Across Restaurant Landscape Cater To Meatless Diners by Carol Bareuther

Foodservice Director

ATE shared bean insights for the FSD Bush's Best e-newsletter feature: Beans for Breakfast? Yes!

Seafood International

ATE has written 5 articles for the online magazine sharing culinary, trends and insights

Restaurant Business

ATE's philosophy/strategy on produce as a menu development driver featured in the From Field to Fork article by Joan M. Lang.

Radio Interview, 1

Farmer's Forum - Part 1 Chef Rob shares his passion & philosophy of "Small BIG steps" in sustainability, on the Farmers Forum 92.7 radio show. Audio Runtime - 11:43

Chefs Collaborative Feature

The Chefs Collaborative featured Chef Corliss as their June 2011 member spotlight

Lexicon of Sustainability

ATE article on Building Blocks of Flavor featured on Lexicon of Sustainability website

IDF Trends

ATE's insights were featured as part of the new IDF website launch. ATE shared expertise as an IDF innovation and culinary partner on the blog

Radio Interview, 2

Farmer's Forum - Part 2 Chef Rob shares his passion & philosophy of "Small BIG steps" in sustainability, on the Farmers Forum 92.7 radio show. Audio Runtime - 21:16

RFEC logo_new

ATE's ongoing insights for the RFEC members

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KY3 TV

Daddy/Daughter Cooking Today featured as part of an TV news feature on healthy eats at home