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.
 Creative Crunch - surprising textures boost craveability in sandwiches (ATE's digital article for Flavor and The Menu) |  ATE was selected as one of the magazine's "Panel of Experts" contributors - and ATE insights were featured throughout the magazine |  10 Meaty Builds - leading-edge ingredients dial up intrigue in meat-centric dishes (ATE's digital article for Flavor and The Menu) |
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 Sweet On Cardamom - leverage the full-bodied characteristics of this warm spice (ATE's e-newsletter article for Flavor and The menu) |  Getting Boozy with Cardamom - the warming charm of a powerhouse spice (ATE's e-newsletter article for Flavor and The Menu) |  Splendid Sauces - go big with a deft touch of cardamom (ATE's e-newsleter article for Flavor and The Menu) |
 Cardamom's Play With Produce - a warm spice that complements the savory side of vegetables (ATE's e-newsletter article for Flavor and The Menu) |  10 Flavor Builders - Seafood - ideal for takeout, handhelds reel in the growing demand for seafood (ATE's print article feature for Flavor and The Menu) |  Flavor Makeover - Miso: miso is poised to deliver its unique, savory earthiness to brunch (ATE's print article feature for Flavor and The Menu) |
 10 Flavor Upgrades For Cold-Weather Beverages - creative ways to heat up beverage menus (ATE's print article feature for Flavor and The Menu) |  Riffing On Reuben - 8 creative, trend-forward takes on this classic deli sandwich (ATE's digital article for Flavor and The Menu) |  Soup Soothers - double down on comfort with flavorful fermentation (ATE's digital article for Flavor and The Menu) |
 Fermenting Ideas - capitalizing on the feel-good momentum of fermented beverages (ATE's digital article for Flavor and The Menu) |  An Affinity for Appetizers - fermentation unlocks next-level flavors (ATE's digital article for Flavor and The Menu) |  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 - taking vegetables to new heights with Balkan inspiration (ATE's e-newsletter article for Flavor and The Menu) |  Condiment Cravings - look to the Balkans for enticing yet familiar flavors (ATE's e-newsletter article for Flavor and The Menu) |  Name That Theme - translating the sentiment behind small plates in new ways (ATE's e-newsletter article for Flavor and The Menu |
 Borek For Breakfast - look to the Balkans for new news at breakfast (ATE's e-newsletter article for Flavor and The Menu) |  Raise The Stakes - 7 ways to dial up value in delivery (ATE's e-newsletter article for Flavor and The Menu) |  Sea Level - Premium cues in takeout fish dishes (ATE's print article feature for Flavor and The Menu) |
 Flavor Makeover - Concentrated Flavor (dried fruit) (ATE's print article feature for Flavor and The Menu) |  New Brews - 10 Beverage Builders (ATE's print article feature for Flavor and The Menu) |  Far Out Flavors - 10 Flavor Upgrades (ATE's print article feature for Flavor and The Menu) |
 One To Watch: Umeboshi - Flavor depth gives this fruit deep menu potential (ATE's e-newsletter article for Flavor and The Menu) |  Salad Days - Fruit takes center stage with modern flavors and composition (ATE's e-newsletter article for Flavor and The Menu) |  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 - 14 fruit-centric ideas for 7 sauce categories (ATE's e-newsletter article for Flavor and The Menu) |  Star Fruits - Easy fruit-forward menu development ideas (ATE's print article feature for Flavor and The Menu) |  Barbecue Season - trend forward rubs, glazes & sauces that work across the menu (ATE's digital article for Flavor and The Menu) |
 Virtual IFT 2020 - culinary recipe demo video for the Almond Board of California |  Flavor Makeover - Waffles (ATE's print article feature for Flavor & The Menu) |  Flavor Combinations - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu) |
 Sausages - 10 Flavor Upgrades (ATE's print article feature for Flavor & The Menu) |  ATE insights featured in the Flavor and The Menu article by Katie Ayoub - Sweet Umami: culinary ideas that explore this flavor pairing |  The Prepared Foods Podcast - almond essentials, unwrapping snack solutions (Almond Board of California) |
 Building Meal Kits with Flavor in Focus - 19 restaurant experiences designed for at-home dining (ATE's digital article for Flavor and The Menu) |  ATE recipe video for the Almond Board of California |  ATE recipe video for the Almond Board of California |
 ATE recipe video for the Almond Board of California |  ATE recipe video for the Almond Board of California |  Meat-centric Comfort Food - a dozen ways to deliver dishes that soothe the soul (ATE's digital article for Flavor & The Menu) |
 New Deli - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu) |  Levantine Libations - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu) |  Fry High - 5 global takes on loaded fries (ATE's print article feature for Flavor & The Menu) |
 Pantry Powerhouses - 4 deli favorites & flavor fundamentals (ATE's print article feature for Flavor & The Menu) |  Flavor Makeover - Tropical Surprise, Pineapple (ATE's print article feature for Flavor & The Menu) |  3 Egg-Centric Breakfast Heroes - quick culinary ideation inspired by trending egg dishes (ATE's digital article for Flavor & The Menu) |
 Creative Comfort - 5 ways to ease into global mash-ups at brunch (ATE's culinary insights for Flavor & The Menu) |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |  2020 Flavor Forecast - predicting leading flavor trends consumers will seek out (ATE insights for the Food Technology Magazine feature) |
 A Better Beverage - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu) |  Center of Attention - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu) |  Unearthing Sweetness - the humble sweet potato offers tremendous menu versatility and opportunity (ATE's print and digital article for Flavor & the Menu) |
 Tips For Cold Weather Sips - six strategies for shifting cocktail menus for the colder weather (ATE's digital article for Flavor & The Menu) |  ATE culinary insights for Umami's Next Move (Flavor & The Menu article) - new dimensions for the craveable fifth taste |  Hot Cocktails - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu) |
 Getting Toasted - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu) |  Sandwich Innovation - fresh ideas for upgrading America's favorite hand held (ATE's digital article for Flavor & The Menu) |  Sweet Favorites/Modern Flavors - 15 fresh ideas for seven popular dessert categories (ATE's digital article for Flavor & The Menu) |
 Fruit Forward Flavors - 10 Beverage Builders (ATE's print article feature for Flavor & The Menu) |  Taste of Asia - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu) |  Speed Scratch Unlocks a World of Easy Appetizers (ATE insights for Nation's Restaurant News feature) |
 Maximizing French Toast - deconstructing & modernizing a breakfast mainstay (ATE's digital article feature for Flavor & The Menu) |  Making the Most of Corn - trending ideas on maximizing summer's greatest ingredient (ATE's digital article feature for Flavor & The Menu) |  5 Ways to Stir Up Seasonal Soup Sales (ATE insights for the Nation's Restaurant News feature) |
 Seaweed Sensation: menu opportunities with a rising-star ingredient (ATE's digital article feature for Flavor & The Menu) |  Discovering the Adventurous Consumer webinar for the Almond Board of California - ATE and Innova Market Insights |  The Arc of Non-Alc - 10 Beverage Builders (ATE's print article feature for Flavor & the Menu) |
 Fired Up Pizza - 10 Flavor Builders (ATE's print article feature for Flavor & The Menu) |  One Ingredient - Six Ways (ATE's digital article feature for Flavor & The Menu) |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |
 Unforked listed as 1 of Kansas City's top fast casual restaurants - by 435 Magazine |  ATE's Honey Leches French Toast recipe (for the National Honey Board) was featured in the October 2018 magazine issue of Food Network Magazine |  ATE culinary insights for 5 Modern Takes on White Bread Sandwiches for the Flavor & The Menu Magazine article: White Wonderland |
 ATE insights for the article: Hooked On Fried - chefs are upping their fried seafood game (Flavor & The Menu Magazine, by Laura Brienza |  ATE culinary insights for 5 Ways to Jam Out (Flavor & The Menu article): adding zing, sweetness, savoriness, heat - all possible with savory jams |  ATE's Honey Leches French Toast recipe (for the National Honey Board) was featured in the August 2018 magazine issue |
 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 |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |
 ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |  ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |
 ATE was selected as one of the magazine's "Panel of Trend Experts" contributors and ATE's insights were featured throughout the magazine |  ATE featured in the Best of 417 Magazine Issue |  Facebook Live featuring Honey Leches Poundcake French Toast for National Honey Board |
 Cooking Up Science Demo IFT 2016 |  Snackspiration at IFT 2018 with the Almond Board of California |  ATE insights featured in the magazine article by Katie Ayoub |
 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 |  ATE insights featured in the magazine article redefining authenticity by Katie Ayoub |  Nixa Schools Working to Get Kids to Try Healthier Foods. With Chef Rob Corliss & Dr. Kevin Kopp Audio Runtime - 9:18 |
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 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 |  ATE culinary insights (for Bush's Beans) were featured in the September issue of FSR Magazine |
 ATE article on Craveable Wellness Applications featured on Lexicon of Sustainability website |  ATE insights featured in Snacking on Seafood Opportunities magazine article by Joan Lang |  ATE insights featured in the Innovation Game magazine article by Katie Ayoub |
 ATE insights shared for the article - Get Zany: here's why you should experiment with combinations of fruits & nuts to build product appeal |  ATE's work at IFT for the Almond Board of California featured in Food Technology Magazine |  ATE's "Tips and Recipes Sure to Leave You Inspired by Honey" featured on the National Honey Board website |
 ATE insights featured in Going Nutty in Baked Foods Innovation article in Food Business News |  ATE insights featured in Restaurant Business Magazine, 5 ways to get the most from protein |  5 Trends I'm Watching in 2018 featured in Flavor & The Menu Magazine |
 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 |  A Missouri school district makes food & wellness a priority featured on The Lunch Tray website/blog |  ATE’s volunteer work within public schools & community, developing schools gardens & programs was featured on the American Culinary Federation website |
 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 |  Daddy/Daughter Cooking Today featured as part of an TV news feature on healthy eats at home |  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 |
 Unforked featured in Buzzfeed for top fast casual restaurants to watch |  ATE's spiced chocolate almond butter truffles recipe featured in a market trends report for Snack & Wholesale Bakery magazine |  ATE contributed their culinary experience in "5 Tips For Buying Spices" article in Specialty Food |
 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 |  Chef Rob Corliss was a featured toolbox session speaker at the 2015 Flavor Experience Conference for "Capitalizing on Craveability - it's not a fad!" |  Webinar, plant forward formulations with almonds |
 ATE's Flavor 1st Approach article was featured in Flavor & The Menu Magazine | Webinar, gluten free & clean label with almonds |  ATE featured speaker at the annual conference for Almond Board of California 2017 |
 ATE featured in a culinary Q&A in Prepared Foods Magazine with Bob Garrison |  ATE's industry work & insights were featured in the article Chefs Across Restaurant Landscape Cater To Meatless Diners by Carol Bareuther |  ATE shared bean insights for the FSD Bush's Best e-newsletter feature: Beans for Breakfast? Yes! |
 ATE has written 5 articles for the online magazine sharing culinary, trends and insights |  ATE's philosophy/strategy on produce as a menu development driver featured in the From Field to Fork article by Joan M. Lang. |  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 |
 The Chefs Collaborative featured Chef Corliss as their June 2011 member spotlight | ATE article on Building Blocks of Flavor featured on Lexicon of Sustainability website |  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 |
 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 |  ATE's ongoing insights for the RFEC members |