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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.
 10 Modern Finishers That Pack A Defining Touch - from fresh herbs and edible flowers to pop rocks and fluffy toppers (ATE's digital feature for Flavor and The Menu) |  Two Iconic Dips, Remade - future-forward flavor exploration paints a vivid canvas for new menu introductions (ATE's digital feature for Flavor and The Menu) |  Outlook 2025 - Food Technology Magazine (by Dana Cvetan) - consumers will seek flavors that soothe, stimulate, and satisfy, according to flavorists, chefs, trendspotters, futurologists, and entrepreneurs who weighed in on market drivers for the year ahead |
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 Crafting Mac and Cheese for the Modern Consumer - 4 imaginative approaches with signature culinary touches (ATE's digital feature for Flavor and The Menu) |  Taking Barbecue Abroad - where global flavor systems meet American regional traditions (ATE's digital feature for Flavor and The Menu) |  Capitalizing on Caprese as a Flavor System - 6 ways to maximize the fresh mozzarella, tomato and basil trio (ATE's digital feature for Flavor and The Menu) |
 10 Salads Transformed Into Bite-Size Flavor Bombs - cross-utilizing ingredients for fresh menu options (ATE's digital feature for Flavor and The Menu) |  Pulled BBQ Sandwich (5 of 5 for ATE's digital feature for Flavor and The menu) |  Sloppy Joe (4 of 5 for ATE's digital feature for Flavor and The Menu) |
 Reuben (3 of 5 for ATE's digital feature for Flavor and The Menu) |  French Dip (part 2 of 5 for ATE's digital feature for Flavor and The Menu) |  Philly Cheese Steak (part 1 of 5 for ATE's digital feature for Flavor and The Menu) |
 5 Iconic American Sandwiches Go Global - fresh flavor systems and premium ingredients elevate these classics (ATE's digital feature for Flavor and The Menu) |  Get Onboard The Gravy Train - a flavorful, cost-efficient vehicle for menu innovation (ATE's digital feature for Flavor and The Menu) |  A Deep Dive into Fish and Chips - keenly deployed global spins cast a wide net of menu opportunity (ATE's digital feature for Flavor and The Menu) |
 Bringing Firepower to Fry Dips - dip innovations are an essential addition to expand your french fry arsenal (ATE's digital feature for Flavor and The Menu) |  Pasta Takes on the World - reinventing the classic dish through a symphony of global flavors (ATE's digital feature for Flavor and The Menu) |  4 Steps to Freshen Up Your Fried Chicken - new ways to reimagine a crispy classic (ATE's digital feature for Flavor and The Menu) |
 Catching The Chopped Sandwich Craze - 5 classic salads transformed into handheld gold (ATE's digital feature for Flavor and The Menu) |  5-Ways to Bring Asian-Inspired Accents to Your Beverage Menu - unexpected textures and flavors bring modern spins to beverage development (ATE's digital feature for Flavor and The Menu) |  2024 Top 10 Trends by 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 |
 A Trio Of Opportunity - three proven classics with menu potential (ATE's print feature for Flavor and The Menu) |  Ono Inspiration - three Hawaiian classics offer signature options (ATE's print feature for Flavor and The Menu) |  True North - Scandi-inspired flavor builders (ATE's print feature for Flavor and The Menu) |
 Mexican Momentum - trend-forward takes on Mexico’s beverage builders (ATE's print feature for Flavor and The Menu) |  The Beauty of Bissap - exploring West Africa’s popular refreshment (ATE's print feature for Flavor and The Menu) |  Mochi 3 Ways: Savory, Sweet and Sippable - from chicken wings to milk tea, mochi’s menu possibilities span the entire menu (ATE's digital feature for Flavor and The Menu) |
 4 Tips for Refreshing Your Winter Menu - how to ring in the new year with culinary flair and keep it going all yearlong (ATE's digital article for Flavor and The Menu) |  The Citrus Condiment Delivering Savory Heat - Japan’s yuzu kosho is a spicy citrus paste that packs a flavorful punch (ATE's digital feature for Flavor and The menu) |  Edible Lotus Seeds Served 3 Ways - whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes (ATE's digital feature for Flavor and The Menu) |
 9 Takes on Mexico's Aguachile - not to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus (ATE's digital article for Flavor and The Menu) |  Al Pastor's Untapped Menu Potential - whether a seasoning, sauce or cocktail rim, al pastor imbues bold flavor across cuisines (ATE's print feature for Flavor and The Menu) |  Breakfast-Inspired Desserts - tap into morning flavor favorites for signature evening desserts (ATE's digital feature for Flavor and The Menu) |
 Foodservice Equipment and Supplies Magazine - Menu Trends for 2023 and Beyond (ATE shared culinary insights for the article written by Lisa White) |  Exploring The Viet-Cajun Trend - this mash-up is loaded with opportunity, blending the unique flavor combinations of Vietnamese cuisine with signature Cajun flavors (ATE's digital feature for Flavor and The Menu) |  Food Technology Magazine Outlook 2024 - Flavor Trends (ATE shared culinary insights for the article written by Dana Cvetan) |
 A Global Opportunity: Roti John - this humble omelette sandwich offers a world of opportunity (ATE's digital feature for Flavor and The Menu) |  A Flavor To Watch: Doenjang - get ready for Korea’s umami-packed flavor booster (ATE's digital feature for Flavor and The Menu) |  A Swicy Playbook - give guests more of the sweet and spicy combination they can’t get enough of (ATE's digital feature for Texas Pete Series) |
 All In With Ajika - this Georgian condiment is poised to make moves on American menus (ATE's digital feature for Flavor and The Menu) |  Creative Ways Into Seafood Cakes - reel in guests with trend-forward takes on a craveable classic (ATE's digital feature for Flavor and The Menu) |  Grilling With Brown Butter - elevating grilled items with this trending ingredient’s nutty, savory and rich flavor (ATE's e-newsletter feature for Flavor and The Menu) |
 Drinks That Bring The Heat - spicy sippers tingle the palate and excite the senses (ATE's digital feature for Texas Pete Series) |  Vegetables on Fire - ignite menu offerings with bold Asian flavors (ATE's digital feature for Texas Pete Series) |  3 Essential Latin Sauces - explore these versatile sauces that bring a world of flavor to the table (ATE's digital feature for Flavor and The Menu) |
 Three Flavor Systems to Watch - adding creative fuel to flavor innovation (ATE's digital feature for Flavor and The Menu) |  3 Pasta Trends to Watch - a culinary passion for pasta is always on trend (ATE's digital feature for Flavor and The Menu) |  Finding Opportunity in the Smash Taco Craze - TikTok opens the door to a craveable new mash-up (ATE's digital feature for Flavor and The Menu) |
 Spicing Up Salads - global heat introductions are a means to invigorate this evergreen category (ATE's digital feature for Texas Pete Series) |  Modern Moves with Tofu - embracing the versatility of this plant-based protein (ATE's digital feature for Flavor and The Menu) |  A Culinary Deep Dive Into the King of Fruits (ATE's culinary educational article for Center for the Advancement of Foodservice Education) |
 All About Ombre - exploring layered beverages—Gen Z’s latest “arm candy” (ATE's print feature for Flavor and The Menu) |  A Game of Sticks - skewered meats paired with game answer the call for adventure (ATE's e-newsletter feature for Flavor and The Menu) |  Sticks on 'Cue - Asian stylings build a compelling flavor story on skewer-style pork dishes (ATE's e-newsletter feature for Flavor and The Menu) |
 Brunch-abilities Abound - meat on sticks bring a fun, interactive vibe to brunch (ATE's e-newsletter feature for Flavor and The Menu) |  Skewering Summer - seasonal appetizers featuring trend-forward meat skewers are a smart menu play (ATE's e-newsletter feature for Flavor and The Menu) |  Blazing Breakfast Bowls - fire up appetites with strategic hits of heat in this always-trending format (ATE's digital feature for Texas Pete Series) |
 Oaxacan Wonder - exploring a global flavor build with a Gen Z favorite (ATE's print feature for Flavor and The Menu) |  Snackable Sandwiches - the ideal menu item for those shoulder and late-night hours (ATE's e-newsletter feature for Flavor and The Menu) |  Serious Bacon - shareables loaded with bacon win the day (ATE's e-newsletter feature for Flavor and The Menu) |
 Crafting Opportunity - cultivating culinary vibes during shoulder hours and late night (ATE's e-newsletter feature for Flavor and The Menu) |  Down To Business - a relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix (ATE's e-newsletter feature for Flavor and The Menu) |  Bar Snacks On Fire - fiery bites that pack a memorable punch are a means to elevate your bar bites game (ATE's digital feature for Texas Pete Series) |
 10 Ways with Cacio e Pepe - leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items (ATE's digital feature for Flavor and The Menu) |  Next-Level Rubs and Marinades - leveraging mustard varieties for signature meat-centric menus (ATE's e-newsletter feature for Flavor and The Menu) |  Three Moves With Mustard - punch up dishes with these mustard-based condiments (ATE's e-newsletter feature for Flavor and The Menu) |
 Dress Up With Mustard - make modern moves with mustard-based dressings (ATE's e-newsletter feature for Flavor and The Menu) |  Mustard's Super Power - this familiar condiment offers serious versatility with on-trend appeal (ATE's e-newsletter feature for Flavor and The Menu) |  6 New Moves With Breakfast Hash - maximizing this versatile, comfort-centric dish (ATE's digital feature for Flavor and The Menu) |
 Chicken Sandwiches 3.0 - the next iteration leverages bold Asian flavors and spicier builds (ATE's digital feature for Texas Pete Series) |  Mastering The Grilled Cheese - modern approaches to achieve crispy, punchy, gooey and meaty perfection (ATE's digital feature for Flavor and The Menu) |  Egg-centric Asian Breakfast Trends - 12 creative ideas for three menu favorites (ATE's e-newsletter feature for Flavor and The Menu) |
 Porridge 2.0 - Asian stylings are propelling a humble breakfast offering into new realms (ATE's e-newsletter feature for Flavor and The Menu) |  Asian-Inspired Handhelds Wake Up Menus - breakfast and brunch get a hit of inspiration from trending flavors and formats (ATE's e-newsletter feature for Flavor and The Menu) |  Global Spins on Breakfast Favorites - Latin and Asian mash-ups bring new flavor experiences to morning menus (ATE's e-newsletter feature for Flavor and The Menu) |
 Raging Noodles - global heat kicks this favorite format up a notch (ATE's digital feature for Texas Pete Series) |  Cider Tales - five easy ways to leverage the appeal of cider (ATE's digital feature for Flavor and The Menu) |  12 Ways With Brown Butter - a quick playbook on how to leverage this trending ingredient (ATE's digital feature for Flavor and The Menu) |
 Pick Up Sticks - menu inspirations for skewered meats (ATE's digital feature for Flavor and The Menu) |  Mustard Mania - mustard’s attributes makes it the perfect workhorse ingredient for modern menu development (ATE's digital feature for Flavor and The Menu) |  10 Flavor Builders: Sandwiches 2.0 - updating favorite sandwiches with trend-forward twists (ATE's print feature 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 |  Flavor Makeover: Magnificent Mango - this tropical fruit’s many dimensions serve up signature moves in creative menu development (ATE's print feature for Flavor and The Menu) |  10 Beverage Builders: Brunch Cocktail Makeover - update reliable classics with modern flavor touches (ATE's print feature for Flavor and The Menu) |
 Who Ya Calling Shrimp?! - plant-based shrimp satisfies seafood cravings and generates buzz (ATE's e-newsletter feature for Flavor and The Menu) |  Swimming in Opportunity - salmon’s mainstream popularity is spawning an influx of plant-based innovation (ATE's e-newsletter feature for Flavor and The Menu) |  Opportunities With Plant-Based Tuna - discovering creative pathways to plant-forward menus (ATE's e-newsletter feature for Flavor and The menu) |
 A Fish Tale - chefs are crafting a flavor story with plant-based fish that consumers can hook into (ATE's e-newsletter feature for Flavor and The Menu) |  Piquant Pizza - bold flavors on pizza pies are hitting the sweet spot for Gen Z diners (ATE's digital feature for Texas Pete Heat Seekers series) |  Flavor Makeover: Carrots - carrots are flexing their plant power across all dayparts (ATE's print feature for Flavor and The Menu) |
 Breakfast Bocadillos - with a few quick add-ins, these Spanish-inspired sandwiches hit the morning mark (ATE's e-newsletter feature for Flavor and The Menu) |  Bocadillo Dippers - the ultimate mash-up, the Spanish-style sandwich meets the French dip (ATE's e-newsletter feature for Flavor and The Menu) |  Boca Bites - a smaller adaptation of the Spanish bocadillo yields maximum menu results (ATE's e-newsletter feature for Flavor and The Menu) |
 Fall For Bocadillos - as temperatures drop, heat up the sandwich menu with a seasonal take on a trending handheld (ATE's e-newsletter feature for Flavor and The menu) |  10 Beverage Builders: Savory Sippers - unexpected flavor touches are introducing an exciting dimension to modern beverages (ATE's print feature for Flavor and The Menu) |  Food Technology Magazine 2023 Flavor Forecast: the 1st in a series of 3 forecast articles for the year ahead asks industry experts what flavors consumers will gravitate toward in 2023 and beyond - by Kelly Hensel (ATE shared culinary insights for the articles) |
 Coffee Accents - leveraging this versatile flavoring agent in savory menu development (ATE's e-newsletter feature for Flavor and The Menu) |  Buzz-Worthy Coffee Desserts - next-level coffee flavors bring new excitement to dessert menus (ATE's e-newsletter feature for Flavor and The Menu) |  Just Add Coffee - four breakfast condiments get a creative coffee upgrade (ATE's e-newsletter feature for Flavor and The Menu) |
 Chilling Out - translating next-gen flavors for successful cold-coffee beverage menus (ATE's e-newsletter feature for Flavor and The Menu) |  Heating Up Tacos - six ways to bring in bold flavor touches (ATE's digital feature for Texas Pete Heat Seekers series) |  10 Flavor Builders: Fermented Frenzy - discovering new frontiers in funky flavor profiles (ATE's print feature for Flavor and The Menu) |
 Mango Mania - savory applications that harness the power of this popular tropical fruit (ATE's e-newsletter feature for Flavor and The Menu) |  Fired Up - open-flame cooking imparts the essence of tropical cooking styles (ATE's e-newsletter feature for Flavor and The Menu) |  Tropical Treatments - hitting meat-centric dishes with creative, craveable flavor combinations (ATE's e-newsletter feature for Flavor and The Menu) |
 10 Mini Escapes - creating a tropical getaway with bold flavored small bites (ATE's e-newsletter feature for Flavor and The Menu) |  10 Beverage Builders: Non-Alc, Refreshing and On Trend - next-level flavor building in the non-alc category (ATE's print feature for Flavor and The Menu) |  Tropical 10 (ATE’s insights for Flavor and The Menu) |
 10 Flavor Builders: Burger Up – a new wave of creative flavor approaches brings next-level burgers to the menu (ATE’s print feature for Flavor and The Menu) |  Bolder Comfort – dig into global trends to showcase dessert innovation starring banana (ATE’s e-newsletter feature for Flavor and The Menu) |  The Ripe Time For Banana – different stages yield exciting opportunities for savory menus (ATE’s e-newsletter feature for Flavor and The Menu) |
 Banana-rific Infusions – contemporary builds leverage banana’s newfound celebrity status (ATE’s e-newsletter feature for Flavor and The Menu) |  Bananas Take The Pancake – six ways to upgrade this breakfast favorite with fresh banana (ATE’s e-newsletter feature for Flavor and The Menu) |  4 Ways To Build Crave In Fried Chicken Sandwiches - taking this trending handheld to the next level (ATE’s digital feature for Texas Pete Heat Seekers series) |
 Global Savory Pies - savory hand pies take patrons on flavor exploration to discover new experiences (ATE’s e-newsletter feature for Flavor and The Menu) |  Hand Pies At Breakfast – portability and versatility make savory pies a morning star (ATE’s e-newsletter feature for Flavor and The Menu) |  Wrap It Up – regional favorites rolled into savory hand pies (ATE’s e-newsletter feature for Flavor and The Menu) |
 Six Ways With Empanadas – creative ways into the savory pie trend (ATE’s e-newsletter feature for Flavor and The Menu) |  Flavor Makeover: Modern Pastrami – smoked & spiced (ATE’s print feature for Flavor and The Menu) |  Boosted Chicken Wings: 5 Ways In - versatile heat stylings pack a flavorful punch (ATE's digital feature for Texas Pete Heat Seekers series) |
 Summer of Souvlaki - heat up summer menus with Greek-style skewered meats and dips (ATE's e-newsletter feature for Flavor and The Menu) |  Greek-Style Brunch- modern breakfast and brunch menus practically beg for Greek flavor mash-ups (ATE's e-newsletter feature for Flavor and The Menu) |  Dipping Into Greek - three Greek dips offer endless menu play (ATE's e-newsletter feature for Flavor and The Menu) |
 Greek Touches, Big Impressions - creative flavor strategies yield modern, signature pizzas (ATE's e-newsletter feature for Flavor and The Menu) |  Banana Takes On Beverages - beverages are a ripe format for banana-infused inspirations, like these five ideas (ATE insights for Flavor and The Menu feature) |  Has To Be Jalapeño - 6 ways to heat up burger menus with this beloved pepper (ATE's digital feature for Texas Pete Heat Seekers series) |
 Flavor Makeover: Umami King - thoughtful preps and pairings lead to inspired mushroom dishes (ATE's print feature for Flavor and The Menu) |  Tell A Story With Salt - global salt varietals weave provenance into a flavor story (ATE's e-newsletter feature for Flavor and The menu) |  Flavor Watch: Black Lava Salt - introducing this exotic bold beauty across the menu (ATE's e-newsletter feature for Flavor and The Menu) |
 10 Ways With Salted Bar Snacks - finishing salts impart notable big flavor on small bites (ATE's e-newsletter feature for Flavor and The Menu) |  Flavor Makers: Infused Salts - sea salts spiked with heat, smoke or citrus lend serious lift to menus (ATE's e-newsletter feature for Flavor and The menu) |  Bold Breakfast Sandwiches - strategic applications of heat wake up morning menus (ATE's digital feature for Texas Pete Heat Seekers series) |
 10 Beverage Builders: Frozen Assets - inventive boozy slushies, granitas and other frozen drinks break seasonal barriers (ATE's print feature for Flavor and The Menu) |  Trending Condiments - charcuterie’s secret weapon may very well be its accoutrements (ATE's e-newsletter feature for Flavor and The Menu) |  From Deli To Charcuterie - four classic sandwiches transform into modern charcuterie presentations (ATE's e-newsletter feature for Flavor and The Menu) |
 Appetizer Boards - inspired by charcuterie, these shareables offer guests something new (ATE's e-newsletter feature for Flavor and The Menu) |  Charcuterie To Go - fresh ideas for cones, cups and boxes designed for off-premise menus (ATE's e-newsletter feature for Flavor and The Menu) |  Seafood's Modern Hook - taking a strategic approach to seafood-centric bowl builds (ATE's print feature for Flavor and The Menu) |
 10 Flavor Builders: Caribbean Cravers - tapping into a wealth of vibrant flavors and multicultural influences (ATE's print feature for Flavor and The Menu) |  Mac and Cheese On Fire - strategic use of heat makes this comfort-food favorite a flaming success (ATE's digital feature for Texas Pete Heat Seeker series) |  Coming In Hot: Loaded Fries - kick up the heat level with trending flavors and textural touches (ATE's digital feature for Texas Pete Heat Seeker series) |
 Sandwich Trends: Mexico Inspires - reinventing three classic sandwiches with bold Mexican flavors (ATE's e-newsletter feature for Flavor and The Menu) |  Cheese-Centric Comfort - tap Mexican-style cheeses for modern menu hits (ATE's e-newsletter feature for Flavor and The Menu) |  Four Takes on Huevos Rancheros - serving up Mexican comfort at breakfast and brunch with signature moves (ATE's e-newsletter feature for Flavor and The Menu) |
 Sala Showcase - flavor play with six trending salsas (ATE's e-newsletter feature for Flavor and The Menu) |  5 Steak Sauces, Updated - trend-forward flavor play gives these classics a fresh look (ATE's digital feature for Flavor and The Menu) |  Going Bananas - chefs are discovering a flavor system ripe for success (ATE's insights featured in the Flavor and The Menu article by Katie Ayoub) |
 ATE was selected as one of the magazine's "Panel of Experts" contributors - and ATE insights were featured throughout the magazine |  Elevating Flavor - quick fire tactics to hone in on three quick-serve classics (ATE's print feature for Flavor and The Menu) |  10 Flavor Builders: New Takes On Bakes - navigating a world of possibilities with this classic comfort (ATE's print feature for Flavor and The Menu) |
 10 Beverage Builders: Flourishes & Finishes - beverages make memorable impressions with modern, creative touches (ATE's print feature for Flavor and The Menu) |  Quick Thinking - innovations in quick serve are informed by a tough market yet propelled by eager consumers (ATE insights for Katie Ayoub's article for Flavor and The Menu) |  Sweet On Thai Tea - desserts with an exotic Thai-style beverage makeover (ATE's e-newsletter feature for Flavor and The Menu) |
 Thai Tea and Coffee 10 Ways - tea and coffee cultures unite for a specialty beverage bonanza (ATE's e-newsletter feature for Flavor and The Menu) |  Sweet and Spicy - bundling Thai tea with spicy dishes introduces menu pairings for a new age (ATE's e-newsletter feature for Flavor and The Menu) |  Twisting Thai - cocktails inspired by Thai tea are serving up both whimsy and intrigue (ATE's e-newsletter feature for Flavor and The Menu) |
 Bowl-ed Over With Possibilities - transforming favorite handhelds into bowls (ATE's digital feature for Flavors on the Road series) |  Flavor Makeover: Charred and Cheesy - grilling cheeses offer a heavy dose of indulgent comfort (ATE's print feature for Flavor and The Menu) |  8 Pork-Centric Sandwiches To Fall For - meaty meets seasonal in these craveable grilled cheese sandwiches (ATE's e-newsletter feature for Flavor and The Menu) |
 "B" is For Brisket - breakfast brisket sandwiches are heating up morning menus (ATE's e-newsletter feature for Flavor and The Menu) |  Attention Grabbing Arepas - South American sandwiches are winning over menus (ATE's e-newsletter feature for Flavor and The Menu) |  The Midwest's Sandwich Star - pork's answer to the fried chicken sandwich (ATE's e-newsletter feature for Flavor and The Menu) |
 10 Flavor Builders: Seasonings - pushing flavor boundaries with a punch of global excitement (ATE's print feature for Flavor and The Menu) |  10 Beverage Upgrades: Coffee & Tea Drinks - creative takes energize these beverage menu powerhouses (ATE's print feature for Flavor and The Menu) |  Flavor Makeover: Stew - taking a closer look at this comfort-centric format for new flavor inspirations (ATE's print feature for Flavor and The Menu) |
 The Meat Of The Matter - sandwiching meat-centric builds with on-trend bread carriers (ATE’s e-newsletter feature for Flavor and The Menu) |  Bountiful Bread Bundles - life beyond the traditional bread basket (ATE’s e-newsletter feature for Flavor and The Menu) |  Toast Of The Town - upscale toasts and breads are "loaded" with menu opportunity (ATE’s e-newsletter feature for Flavor and The Menu) |
 Next Level Breads - fusion baking hits today's mark for differentiated menus (ATE’s e-newsletter feature for Flavor and The Menu) |  Meal Kit Mania - targeted ways to tighten your meal kit strategy (ATE's digital feature for the Flavors On The Road series) |  8 Ways To Make Hard Seltzer Your Own - adding in-house flavor touches for refreshing signaturization (ATE’s e-newsletter feature for Flavor and The Menu) |
 Hard Seltzer Hybrids - the best of both worlds combine to invigorate beverage menus (ATE’s e-newsletter feature for Flavor and The Menu) |  6 Ways To Go Hard With Desserts - adding the buzz of hard seltzer to sweet treats (ATE’s e-newsletter feature for Flavor and The Menu) |  Speed Dating For Cocktails - classic cocktails meet the bubbly personality of hard seltzer (ATE’s e-newsletter feature for Flavor and The Menu) |
 10 Modern Uses For Plant Milks - making dressings, dips & sauces work for flexitarian menus (ATE's e-newsletter for Flavor and The Menu) |  Oat Milk Makes Bigger Moves - exploring the potential of this versatile dairy alternative (ATE's e-newsletter feature for Flavor and The Menu) |  Mind Your Peas and Cues - peas and hempseed milks make their way into modern menu development (ATE's e-newsletter feature for Flavor and The Menu) |
 On The Workbench: Coconut, Cashew & Almond Milks - exploring versatility in this trio of dairy alternatives (ATE's e-newsletter feature for Flavor and The Menu) |  10 Beverage Upgrades: Bevs With A Boost - lifting spirits with a non-alc development plan (ATE's print feature for Flavor and The Menu) |  10 Flavor Builders: Being Fruitful - modern menu building looks to fruit for flavor inspiration (ATE's print feature for Flavor and The Menu) |
 Flavor Makeover: Crispy Comfort - combining texture and technique to maximize rice's crave factor (ATE's print feature for Flavor and The Menu) |  Almond Roasting For Added Crunch - garden veggie almond snack clusters (virtual IFT 2021 - ATE's culinary video for the Almond Board of California) |  Ideal Uses For Different Almond Forms - almond milk elderberry boost juice and all-purpose almond umami sauce (virtual IFT 2021 - ATE's culinary video for the Almond Board of California) |
 Maximizing Protein Content - harissa apricot almond bars (virtual IFT 2021 - ATE's culinary video for the Almond Board of California) |  Sweet Something To Go - modern flavor combinations in fun formats that move (ATE's digital feature for the Flavors On The Road series) |  The New Surf & Turf - an unexpected flavor match brings out the best in each other (ATE's e-newsletter feature for Flavor and The Menu) |
 Soup's New Flavor Builder - upgrade and upsell soup with sea greens (ATE's e-newsletter feature for Flavor and The Menu) |  Build Flavor Into 5 Go-To Condiments - dialing up flavor with a list of creative culinary strategies (ATE's e-newsletter feature for Flavor and The Menu) |  Seeing Green - leveraging the power of seaweed on plant-forward menus (ATE's e-newsletter feature for Flavor and The menu) |
 Breakfast Wins In Takeout - exploring 2 growth areas for 1 big opportunity (ATE's digital feature for the Flavors On The Road series) |  Take A Dip - leveraging pimento cheese's crave factor in modern dip applications (ATE's e-newsletter feature for Flavor and The Menu) |  Pimento Power - double down on comfort by featuring pimento cheese on mainstream menu stars (ATE's e-newsletter feature for Flavor and The Menu) |
 Pimento Moves Into Breakfast - comforting, craveable, and versatile, this trending ingredient is energizing the morning daypart (ATE's e-newsletter feature for Flavor and The Menu) |  Playful Pimento - tapping into the culinary chameleon of cheese spreads (ATE's e-newsletter feature for Flavor and The Menu) |  Foodservice Picks Up The Pieces - the pandemic hit the U.S. foodservice industry unevenly & battered a vital innovation pipeline - how will its recovery impact menu & product development? (ATE shared insights with Kelly Hensel at Food Technology Magazine) |
 Beneficial Beverages - immunity boosts make both non-alc and alcoholic drinks appealing (ATE's e-newsletter feature for Flavor and The Menu) |  Marvelous Mushrooms - propelled by their immunity-boosting powers, mushrooms are stepping into the limelight (ATE's e-newsletter feature for Flavor and The Menu) |  Super-Charged Soup - takes on immunity-boosting soup fortifies modern menus (ATE's e-newsletter feature for Flavor and The Menu) |
 Go With Your Gut - menuing on-trend bowl builds with gut health "heroes" that support immunity (ATE's e-newsletter feature for Flavor and The menu) |  Veg-Centric Bakes - homestyle savory bakes translate beautifully into plant-forward offerings (ATE's e-newsletter feature for Flavor and The Menu) |  Interactive Bakes - curating a personalized restaurant experience in the home of your guests (ATE's e-newsletter feature for Flavor and The Menu) |
 Back To The Future - reinventing old school casseroles into trend-forward bakes (ATE's e-newsletter feature for Flavor and The Menu) |  Blissful Brunch Bakes - extending the appeal of brunch menus with comforting & dynamic bakes (ATE's e-newsletter feature for Flavor and The Menu) |  10 Flavor Upgrades: Hand Me The World - look to these 10 global sandwiches for menu ideas and flavor inspiration (ATE's print feature for Flavor and The menu) |
 10 Beverage Upgrades: Smooth Operators - the ice-cold comfort of creamy, blended drinks fires up beverage menus (ATE's print feature for Flavor and The Menu) |  Flavor Makeover - Kicking Up The Quesadilla: 5 creative approaches for building modern flavor in this Mexican classic (ATE's print feature for Flavor and The Menu) |  Optimizing Pimento Cheese - 15 ways to use this beloved SKU across the menu (ATE's print feature for Flavor and The Menu) |
 Cold Sandwiches Heat Up - trending flavors meet the enduring appeal of classic deli sandwiches (ATE's digital feature for Flavor and The Menu) |  Spinning Cashew Chicken - diving deeper into a regional favorite with a devoted national following (ATE's e-newsletter feature for Flavor and The Menu) |  Triple Threat - global powerhouse cuisines meet the big 3 of Chinese-American cuisine (ATE's e-newsletter feature for Flavor and The Menu) |
 American-Chinese Takes Sides - creative applications of these iconic flavors shine in favorite side dishes (ATE's e-newsletter feature for Flavor and The Menu) |  Now Serving Brunch - menu ideas inspired by American-Chinese twists (ATE's e-newsletter feature for Flavor and The Menu) |  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) |  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 |
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