Our Top Flavor Experiences Of 2018 | McCormick Flavor Solutions
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Our Top Flavor Experiences Of 2018

December 2018 | McCormick Flavor Solutions Insights Team

As we wrap up 2018, our Insights team reflects on some of this year’s most interesting taste experiences. We are fortunate that our research often includes trying new and diverse food, drinks, and of course, flavors. Each team member shared their most memorable eating experience of the year and the flavor profile it inspires.



  • What: Horseradish cheddar + sticky bacon
  • Where: Crosstown burger from Hamilton Tavern, Baltimore, MD
  • Why I loved it: Though the burger was juicy and cooked to perfection, the toppings stole the show: melted smooth, yet bold horseradish cheddar and thick cut maple glazed bacon created a perfect balance of creamy, spicy and sweet.


  • What:Cardamom Bun, Lingonberry Almond Cake & Kouign Amann with a Lavender Latte
  • Where: A Swedish Pastry Party at Lost Larson Bakery in Andersonville neighborhood (nicknamed Little Sweden) of Chicago, IL
  • Why I loved it: The cardamom bun was warming with notes of grapefruit and light menthol. The lingonberry almond cake was tart, sweet and nutty. The last pastry, and most unfamiliar was the kouign amann. This is a buttery, flaky and caramelized pastry, much like a croissant but more sugar and dense. The lavender latte, a juxtaposition of bitter coffee with sweet and botanical lavender, was the perfect accompaniment to warm, sweet and mildly spiced pastries.


  • What:The Pho Real Signature Sandwich made with Pho-Q pork sausage (sriracha, fennel & Thai basil) topped with sprouts, sliced fresh jalapenos, basil & hoisin sauce, served on a roll.
  • Where: Snake Hill Grill in Baltimore, MD. The restaurant specializes in all types of sausages, including alligator, duck, and even vegan sausages.
  • Why I loved it: The spicy sriracha flavors in the sausage topped with jalapenos provide a nice kick of heat but is cooled down by the fresh basil and hoisin sauce. The whole experience tastes like a bowl of pho, but on a bun. The Pho Real sandwich is Pho Real Good!


  • What: The Up & Up, a mocktail made with verjus, Seedlip Garden 108 (a botanical non-alcoholic spirit), Hoja Santa lemon sherbet, cucumber, pineapple, and soda.
  • Where: Rosalinda in Toronto, Canada which features Placebo Cocktails for those seeking spirit-free cocktails. We observed the growth of low and no alcoholic, yet creative drink offerings on menus this past year.
  • Why I loved it: It was tangy and refreshing, with a slight vegetal background from the Seedlip and cucumber. It had the flavor complexity of a craft cocktail but without the alcohol, and felt like a sophisticated, not-too-sweet, very adult beverage.

We hope you enjoyed reading about our flavor experiences and we look forward to sharing more with you in 2019. For more flavor insights, contact your McCormick account representative or contact us today.