Ramping up the heat, Taco Bell introduced a new creamy hot sauce in 2024 to top the chain’s successful slow-roasted Cantina Chicken (check out my Taco Bell Cantina Chicken clone). The new menu rollout, dubbed Caliente Cantina, was created by adding the red pepper sauce to several of the chain’s Cantina Chicken items. However, these few items are the only way to get the special sauce, and it doesn’t come in blister packs that you can grab to take home. So, if you want the great taste of this new sauce on your homemade taco and burrito creations, you’ll need to clone it. Fortunately, it’s easy.

The TV ads specify that the bright orange sauce is made with red jalapeño peppers, but the ripe red ones can be hard to find unless you grow them yourself. To address that issue, I created my copycat batch of Taco Bell Caliente Sauce using red Fresno peppers. These peppers are commonly found in grocery stores in their ripe red form, and Fresno peppers have a similar Scoville rating to jalapeños, so the heat of your cloned sauce should be close to the heat of the original.

The first step is to make a purée from the peppers. When you mix the puree with the other ingredients, your sauce is nearly ready. Let the sauce rest in your refrigerator for a bit so that the flavors will improve and the sauce will thicken, and it’s ready to use on anything that needs a burst of citrusy heat.

Find more of your favorite Taco Bell sauce recipes here. 

When Joe Tortorice and Rusty Coco opened the first Jason's Deli in Beaumont, Texas, in 1976, they could only dream of one day having more than 177 stores in 27 states. The original Jason's Deli menu of 12 items has exploded to more than seventy-five, with many of the awesome sandwich selections paired up with a side order of assorted fruit and creamy liqueur fruit dipping sauce. 

The super-tasty fruit-dipping-sauce is easily cloned here in my Jason's Deli Creamy Liqueur Fruit Dipping Sauce recipe below. With only three ingredients, my recipe can be customized for those of you watching the fat grams by substituting low-fat or fat-free sour cream. Serve this sauce along with a bowl of your favorite fresh fruit, such as pineapple, strawberries, grapes or whatever happens to be in season.

Check here for more famous dip recipes. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy "secret sauce." It's practically impossible to eat just one—they're that good. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home version of Del Taco Crispy Fish Tacos is stupidly simple. If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. If that's the case, you'll need just one per taco.

Try my Del Taco Crispy Fish Taco copycat recipe and find more of my Del Taco copycat recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The limited-time-only Banana Pudding Milkshake debuted at Chick-fil-A in 2011 to rave reviews, and then it disappeared for 13 years. In 2024, the chicken chain brought back the specialty milkshake, but once again, it was just for a short time, and we don’t know what’ll happen with it next. Since it sucks not to have control of your milkshake destiny, I came up with this easy hack formula that you can use any time to make a fantastic clone that looks and tastes just like the real thing, right down to the cherry on top.

For my Chick-fil-A Banana Pudding Milkshake copycat recipe, I included the most real banana that I could, then added just enough banana pudding mix to perfect the flavor. 

I also discovered a preparation trick that produced a thicker finished product: place the banana, the blender, and the serving glass in your refrigerator for about an hour before making the shake. When everything is chilled, the ice cream stays thick while it’s blended. 

Once the shake is smooth, stir in Nilla Wafers crumbs, pour it into your chilled glass, then add whipped cream, a cherry, and a straw.

Try more of my Chick-fil-A copycat recipes, like their famous chicken sandwich here. 

Laura Scudder folded and ironed wax paper to transform it into bags for the potato chips she sold out of a converted gas station in La Habra Heights, California, in the 1920s. This innovation kept her potato chips fresher than any previous storage method and helped potato chips become a mass-market product in America. Not only did Scudder invent potato chip bags, but her company was also the first to print a freshness date on packages.

If you like potato chips, there’s a good chance you like them even better in a dip, especially if it’s this one found on party tables for as long as I can remember. For my Laura Scudder’s Green Onion Dip Mix copycat recipe, I initially planned to use packaged freeze-dried green onions, but I found that drying my own was easy and cheap using the oven. After crushing the dry green onions with some parsley flakes and mixing those with the buttermilk powder I substituted for the whey found in the real thing, along with MSG and a few everyday ingredients, I had a perfect match to the famous mix.

To make the dip, I stirred the mix into one cup of sour cream, just like the original. In 30 minutes, I had a delicious green onion dip that tasted like the classic I grew up with, to serve with ruffled potato chips or a veggie tray.  

Find more of your favorite famous dip recipes here.

This cheesy little number is one of the most popular side salad choices at America's favorite steakhouse chain. Cinnamon Pecans and fried angel hair pasta are tossed with salad greens and a delicious sweet and sour blue cheese vinaigrette. The crunchy angel hair pasta pieces are made by first boiling 24 sticks of uncooked pasta for half of the usual cooking time. When the pasta is cool, fry it in a bit of oil until light brown and crispy. The cinnamon pecans are easily candied in a small saucepan with a few basic ingredients. 

My Outback Steakhouse Blue Cheese Chopped Salad copycat recipe makes two large salad servings, which will require only half of the dressing. This way, if you want to serve more salads you can easily double up on the other ingredients, and you'll have just the right amount of dressing for a couple more servings.

I've cloned a ton of famous dishes from Outback Steakhouse. See if I hacked your favorites here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Hot honey is currently trending, and Chipotle Mexican Grill has responded to the demand with Chipotle Honey Chicken, a new limited-time item featuring a sweet and spicy sauce that's receiving rave reviews. Creating a TSR copycat hack of this new item was an obvious next mission choice.

My version of the dish starts with the same chipotle marinade as the chain’s Pollo Asado chicken. After marinating the chicken for four hours, I grilled it, chopped it, and mixed it with a copy of the chain’s new chipotle honey sauce. The real recipe includes a mysterious new seasoning blend that's sprinkled over the chicken just before it comes off the grill. When I was at the restaurant a key ingredient in the formula was revealed when a cook told me he smelled cinnamon each time he sprinkled the seasoning on the chicken.

I couldn't obtain a sample of that secret seasoning, so, using his tip, I added cinnamon to my sauce, made with red and green peppers, seasoning, lime juice, sugar, and honey. It tasted great, with a flavor that matched the original. Once the chopped grilled chicken was mixed with the new sweet sauce I had a spot-on copy of Chipotle’s new hit chicken to use on burritos, soft tacos, bowls, and salads.

Try my Chipotle Honey Chicken copycat recipe below, and find more of my Chipotle copycat recipes here.

The huge muffins sold at Costco’s bakeries had been one of my longtime favorite picks from the big box store, partly because they were so deliciously big. But in late 2024, the chain altered its portion size to the chagrin of many muffin fans, and now the store’s famous jumbo muffins are not so jumbo. Today, Costco’s muffins are roughly half their former size. The muffins still taste great, but if you prefer the original massive muffins in all their supersized splendor, you’ll need to take matters into your own hands.

My previous hacks for Costco Blueberry Muffins and Costco Almond Poppyseed Muffins each produce giant muffins, so I designed this recipe the same way. To make my Costco Lemon Raspberry Muffins copycat recipe, you’ll need a jumbo, or Texas-size, muffin pan that will re-create the bigness of the store’s original version. If you don’t have one of those pans, you can still make regular-sized muffins using this recipe and a standard 12-cup muffin pan.

Find more favorite famous bread recipes here. 

When dippable tempura-battered chicken chunks made their debut at select McDonald’s restaurants in 1981, America couldn’t get enough…literally. Supply chain issues prevented the burger chain from meeting high demand in all markets for many months, and it wasn’t until two years after the McNuggets were first introduced that they were finally available at every McDonald’s in the country.

The famous finger food was invented by McDonald’s first executive chef, Rene Arend, who discovered that reconstituted chicken blended with flavor enhancers, enrobed with tempura batter, and deep-fried until golden brown, made a simple, portable snack. The chicken was formed into four “B” shapes designed for dipping—the bell, the bow-tie, the ball, and the boot—and served along with child-friendly dipping sauces such as ranch and barbecue, so the breakout finger food product became a huge winner with kids.

To make a home version that looks and tastes like McNuggets, I dissected a real one and discovered that the chicken in the middle is coated twice: once with dry, seasoned breading, and then once more with wet batter before frying. The chicken in McNuggets is puréed not ground, and the best way to prepare it is with a food processor. “Ground” chicken in grocery stores is often puréed, then pushed through a die to look more appealing in the package, similar to how ground beef is presented. For my Chicken McNugget copycat recipe below, it's best to use a home food processor, but if you don’t have one, ground chicken from your butcher will work.

If I had to identify a secret ingredient in this hack, it would be Knorr chicken bouillon powder. It contains many of the same ingredients found in real Chicken McNuggets, so once you get that crucial flavoring component, you’re well on your way to an amazing knockoff of an iconic American food.

This recipe was our #5 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4).

Check out this list of our most popular recipes of all-time.

Similar to Chinese sweet-and-sour sauce, but spicier and with more tomato in it like barbecue sauce, mumbo sauce (with a “u”) came to fame in the 50s when it migrated from Chicago to D.C.-area take-out restaurants to be used on practically everything from chicken wings to fried shrimp.

Washington D.C.-area entrepreneur Arsha Jones created the currently most popular version of the sauce and originally called it Capital City Mumbo Sauce. But the name was already taken, and a 2013 trademark decision forced Arsha to slightly alter the name of her product—to Mambo Sauce.

Because the sauce is so good on fried chicken, KFC began testing Arsha’s sauce in several restaurants in 2021 for a potential chain-wide rollout, and now you can test out some uses for your own home version. This original hack recipe will take you just five minutes to make and will give you one cup of the iconic sauce to use on fried chicken, wings, shrimp, French fries, Chinese food, or anything that needs a good dose of great flavor.

Taco Bell boldly goes where it’s never gone before with the introduction of the chain’s new chicken nuggets. To make nuggets that stand out from the offerings at other fast food feeders, Taco Bell’s version is made with sliced chicken breast marinated in jalapeño buttermilk and breaded with crumbled corn tortilla chips. The nuggets taste great on their own, but add one of the chain’s new dipping sauces, and you’ve got an undisputed flavor bomb.

For my Taco Bell Crispy Chicken Nuggets copycat recipe, I created a brine with buttermilk, chicken broth and diced jalapeño, and I let the chicken chunks have a nice soak. For the breading, I grabbed a rolling pin and wacked on a ziptop bag full of Tostitos Cantina thin corn tortilla chips until I had a bag of crumbs that combined perfectly with the other breading ingredients.

As for the dipping sauce, I cloned the chain’s ranch sauce with attitude, since it appears to be the most popular pick. I created my Taco Bell’s Fire Ranch Sauce copycat recipe using Hidden Valley Ranch Dressing as the base, just like the original, then mixed in several other ingredients, including sriracha and cayenne pepper, and allowed it to sit until needed. After the flavors had a chance to mingle, I had a half cup of delicious spicy ranch dipping sauce that made these tasty nuggets unforgettable.

Check out all of my Taco Bell copycat recipes here.

Here's another Red Lobster selection that is a simple, healthy choice for your next kitchen-clone meal. The menu describes it as "A flaky white fish, baked with fresh tomatoes and Parmesan, served with rice." You'll get a little fat from the butter and just a bit from the Parmesan cheese, but at a total of 6 grams of fat per serving, this is still a very low-fat choice for lunch or dinner. 

Serve this Nantucket baked cod dish with rice and some steamed veggies, and save the fat grams for dessert.

Nutrition Facts
Serving Size–2 fillets
Total Servings–2
Calories per serving–370
Fat per serving–6g

Source: Top Secret Recipes Lite by Todd Wilbur. 

When Smashburger opened its first restaurant in Denver, Colorado, in 2007, the concept of creating a flavorful crust by smashing a hamburger patty onto a flat grill was not new. However, this chain, which has expanded to over 240 locations across seven countries and 34 states, significantly popularized this burger patty cooking style.

What sets Smashburger’s hamburgers apart from other smashed patty burgers is the addition of a top secret sauce slathered on the face of the top bun. A good clone of the special sauce is an excellent addition to your home burgers and also serves as a tasty dipping sauce for finger foods. My Smashburger Smash Sauce copycat recipe below is a simple combination of mayonnaise, mustard, lemon juice, plus a few other crucial ingredients, and it will take you less than five minutes to make.

You can use the sauce on your home burgers or for dipping clones of the chain’s signature Smashfries and Smash Tots, which I’ve also hacked for you here. Both the menu and servers will tell you that the fries are tossed with olive oil, rosemary, and garlic, but they all stop short of describing anything else about the recipe. A quick examination of the fries makes it clear that there are other herbs in the mix, so I took a closer look back at the lab and eventually came up with a blend of three fresh herbs that gave the fries and tots the perfect flavor.

The herbs on the real fries, including the rosemary, were tender, indicating they had been cooked. After testing several methods to soften the herbs for my Smashfries and Smash Tots copycat recipe, I finally settled on blanching the freshly minced herbs in simmering water and then straining them. I rehydrated garlic granules and simmered them in olive oil with the herbs just long enough for the all the water to evaporate. You’ll know that the garlic and herbs still contain water if they clump together in the oil. When they separate, the water has cooked off.

To finish your hack, toss the herb-infused oil you made with crispy French fries or potato tots and dig in. 

Find more copycat recipes for your favorite famous french fries here.

Chef Paul Wahlberg joined with his acting brothers Mark and Donnie Wahlberg to open the first Wahlburgers restaurant in Hingham, Massachusetts in 2011, and with the help of an A&E reality show in 2014, the chain experienced steady growth for over a decade, opening the 100^th restaurant in February 2024.

The famous family was a fantastic promotion machine for the chain, but let’s face it, the restaurant wouldn’t have become successful if the food didn't taste good. The secret to the chain’s great-tasting beef patties is a custom blend of Angus chuck, brisket, and short rib, and it’s the super secret Wahl Sauce that puts their burgers over the top. Once I tasted the chain’s signature “Our Burger,” it became clear that I needed to make a home copy of that special sauce, stat.

For my Wahlburgers Wahl Sauce copycat recipe, it takes just nine common ingredients to replicate the spread, with lots of finely minced onion and sriracha sauce as standout ingredients that contribute to the special taste. This formula will give you one cup of sauce to use on your home burgers or as a dip for a variety of finger foods, but let it sit for a bit before you use it so that the flavors can mingle.

Find more of my copycat recipes for famous sauces here.

Menu Description: "Chicken breasts lightly sautéed and topped with lemon butter sauce and capers."

Buca di Beppo's Chicken Limone was deliciously simple to reverse-engineer: I asked the server to check on what kind of dairy is used in the sauce and whether or not white wine is cooked into it. After getting the information I needed, I ordered the dish to go with the sauce on the side and got to work back in the lab. Several versions hit the sink as I unsuccessfully experimented with various amounts of wine, butter, and cream.

It was only after I decided to chill the lemon-butter sauce that I got the information that I needed. The sauce formed a firm solid in the fridge, which indicated that my recipe needed a lot more butter than first estimated. I made the proper adjustments and the sauce that sat in my pan was a perfect match that could surely stand up to a blindfolded taste test. The rest of the secret technique required pounding the chicken breasts until thin. This tenderized the chicken and made each piece the same size as the original. A quick sauté later, I was arranging the chicken on a serving platter, adding capers, spooning on plenty of sauce, and I had before me a beautiful culinary carbon copy indistinguishable from the real thing.

Try my Buca di Beppo Chicken Limone copycat recipe below, and try my clone for their garlic bread for the full experience.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

It has a perfectly flaky crust, a filling that is sweet and sour and not too firm, and a lightly browned meringue that is delicate and fluffy. Marie Callender’s beloved Lemon Meringue Pie is one of the best, so for my clone, it’s important to get each part right.

For the pastry crust, I’m using my recipe that creates a 9-inch shell from scratch with both butter and shortening, but you can also use a prepared pie crust from your store’s freezer aisle. Just know that these pre-made shells are approximately 8 inches in diameter, so if you choose that option, you likely won’t use all the filling and meringue.

There are several different ways to make meringue, and each method produces a different type of meringue. For my Marie Callender’s Lemon Meringue Pie copycat recipe, I decided that an easy French meringue would create the closest match. French meringues don’t become stable until they are cooked and are prone to splitting or weeping. Therefore, I’m adding a cornstarch slurry to the mix to stabilize it. Make the meringue before preparing the filling so it can be added on top of the pie when the filling is hot, which helps seal the underside of the meringue and prevents leaking.

The filling formula—with egg yolks, sugar, lemon juice, and just enough cornstarch in the mix to keep it in shape when sliced—may be enough to fill your pie shell all the way to the top, but don’t. Leave a little room, or the filling might overflow when displaced by the meringue when you add it on top.

Just to be sure your clone comes out great, I’ve included LOTS of step photos. The hardest part of the entire process will be waiting 6 hours until your pie is chilled through and firm enough to slice.

Try more of my Marie Callender's copycat recipes here.

Of the four enchiladas served at this popular national Mexican chain, the cheese enchilada and chicken tinga enchilada stand out. They are filled with good stuff, and the sauces on top make them special. The cheese enchilada is doused with slow-cooked chili con carne sauce, while the tender chicken tinga enchilada is topped with a flavorful sour cream sauce and Jack cheese. And because I couldn’t decide which enchilada was better, I hacked them both.

For my On the Border Cheese Enchiladas copycat recipe, I’ll show you how to make a perfect con carne sauce and how to stuff the enchiladas with a blend of perfectly melted cheese. For my On the Border Chicken Tinga Enchiladas hack, I’ll show you how to make moist and flavorful chicken tinga with a grocery store rotisserie chicken and how to copy the great sour cream sauce with just four ingredients.

Using either of these secret recipes, you’ll make ten enchiladas in one 9x13 baking pan, so there should be enough to go around. The hardest step is deciding which to make: chicken or cheese? These enchiladas go great together on one plate and complement each other nicely, so I say, make ‘em both!

Find more of your favorite On the Border copycat recipes here.

In Maggiano’s hit starter, large slices of zucchini are breaded and fried until crispy, sprinkled with Parmesan cheese, and served with a bright lemon aioli for dipping. This is the top pick from the appetizer menu, according to servers at the upscale Italian chain, and I had to be sure my hack could satisfy even the most fervid fans of the original.   

The first order of business for my Maggiano’s Zucchini Fritte copycat recipe was to figure out how to replicate the ultra-crispy coating that is a standout feature of the real thing. It’s clear that the zucchini is breaded with panko, but I needed a batter to make the panko stick to the zucchini. My first batter, made with flour, didn’t produce the standout crunchiness of the real thing. So, I called in the cornstarch. Cornstarch batters are notoriously crispy, so I combined cornstarch with the flour for the batter and finally discovered the crunchy breading I was searching for.

After the breading was cracked, I focused on the formula for a dipping sauce made with variations of mayo, sour cream, cream, and lemon juice until I had the ratios right for a perfect match. I brought it all together on a plate, finished it off with a sprinkling of grated Parmesan cheese and freshly minced Italian parsley, and my mouth thought I was at Maggiano’s.

If you like Maggiano's, you'll also love my copycat recipe for Maggiano's Beef Tenderloin Medallions.