If your crew likes food with a little kick, and they're into breakfast sandwiches, grab some of your favorite bagels and give this clone a go. The jalapeño salsa cream cheese used here is made with only four ingredients, and the rest of my Einstein Bros. Bagels Santa Fe Egg Sandwich copycat recipe is even easier: cook up some turkey sausage patties in a skillet and prepare each serving of scrambled eggs in a small bowl in the microwave, so they fit perfectly on the bagels. For the turkey sausage, I used Wampler brand which comes in 1-pound tubes, but you can also use small turkey breakfast links—just squeeze the sausage out of the casings and form your patties (ditch the casings). You can also use pork sausage if you like.

Still hungry? Check out my recipe for Einstein Bros. Bagels Twice Baked Hash Browns.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more of it at home.

Use a food processor or blender to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.

Try my El Pollo Loco Avocado Salsa copycat recipe below and find more of my El Pollo Loco copycat recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions."

If you love the sweet taste of teriyaki marinated chicken, you'll dig my Islands Yaki Soft tacos copycat recipe that's just like the dish at the Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos—and Islands Yaki soft tacos that I've cloned here is the top-seller. 

After testing all popular brands of teriyaki sauce on the market, I couldn't find one that has the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process. You'll end up with a Teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your Teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller pineapple chunks in some stores (see Tidbits).

Try more of my Islands copycat recipes here. 

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

There is no patty melt more beloved on the planet than Whataburger’s. It’s the Texas chain’s signature specialty sandwich, and Whataburger has perfected the recipe with 2 beef patties, 2 slices of Monterey Jack, grilled onions, and a creamy pepper sauce so popular that they sell it by the bottle.

Because the sauce is crucial to the sandwich's flavor, I dedicated most of my time to perfecting it. I found that pureeing a can of chipotle peppers for the sauce was the best approach, even though you’ll only need 2 teaspoons of the puree, leaving plenty for another recipe. You’ll also need to plan ahead, since the sauce needs about 30 minutes to rest before you use it on the sandwich. 

While researching my Whataburger Patty Melt copycat recipe, I found that the chain claims the burgers are 4 ounces each before cooking. In my kitchen, that produced cooked patties that were much too big compared to the chain's patties, even with beef that’s 20% fat. To stay true to the chain’s recipe, my hack here calls for 4-ounce patties, but I suggest starting with 3-ounce patties if you’d like a sandwich that's closer to the original and that can more easily fit into your mouth.

Try more of my famous burger and sandwich copycat recipes here.

These days, just about every casual dining chain has its version of this appetizer: spinach and artichoke hearts mixed with cheese and spices, served up hot with chips or crackers for dipping. Making the rounds over the years, I've tried many of them, and most formulas are nearly identical. That is, except for this one. Houston's makes their spinach dip special by using a blend of sour cream, Monterey Jack cheese and Parmegiano Reggiano; the ultimate Parmesan cheese. Parmegiano Reggiano is born in Italy and is usually aged nearly twice as long as other, more common Parmesan cheeses. That ingredient makes the big difference in this dip. So hunt down some of this special Parm at your well-stocked market or gourmet store, and you'll find out why Houston's spinach dip has been one of the most requested recipe clones here at TSR.

Try my Houston's spinach dip copycat recipe below, and if you're hungry for more great copycat recipes from Houston's, click here. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Layers of rich chocolate cake and sweet buttercream icing."

The cake mix has cherry flavoring mixed in and the buttercream frosting between the layers is made from scratch, but the real secret to this Top Secret Recipe is how we put it all together. You've got to make two slices through the edge of the baked cake to create the three thin layers, so you'll want to use a long serrated knife. Lay down some wax paper under the cake to help you turn the cake while you slice. Slide the whole thing over near the edge of the counter so that you can more easily keep the knife parallel to the countertop. You can use your favorite chocolate cake mix for the recipe, but be sure not to use one with pudding in it or one that is "extra moist" (Duncan Hines Moist Deluxe is one such brand). These mixes make slicing and layering difficult because the baked cake falls apart so easily.

Try my Olive Garden Chocolate Lasagna copycat recipe below and find more of my Olive Garden copycat recipes here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

The Milano Dark Chocolate Cookies from Pepperidge Farm is the most popular of the "places" cookies, which are named after various locales where I'd like to go on vacation, including Brussels, Geneva, Tahiti, Maui, and Sausalito. The Milano sandwich cookie was once a nonsandwich cookie called Naples with a layer of dark chocolate on top of one cookie, but when the cookies began to stick together during shipping, another cookie was placed on the chocolate and the Milano was born. 

The secret to my Milano Dark Chocolate Cookies copycat recipe is the combination of all-purpose flour and cake flour to give the cookie its light texture. For the chocolate layer, use the dark chocolate melting wafers from Ghirardelli or a dark chocolate intended for candy making and dipping. You'll need a pastry bag or gun with #12 round tip to form the cookies. And if you have a silicone baking mat, use it here to bake the cookies. If you don't have one of those, a parchment paper–lined baking sheet also works well.

Click here for more fun, copycat cookies and brownies.

Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

Hawaii locals have loved Zippy’s fusion of American, Japanese, Chinese, Korean, and Hawaiian cuisine since the casual restaurant chain debuted in Honolulu in 1966. In 2025, the chain opened its first mainland restaurant—in Las Vegas, which is nicknamed “The Ninth Island” for its large Hawaiian community.

In less than a year, four Zippy’s opened in Vegas, and one was just minutes from my house. Clearly, the universe was telling me it was time to clone this chain’s signature dish—a chili that’s moderately spicy and slightly sweet, with beans, Portuguese sausage, and a scoop of white rice. Thankfully, I found a box of Zippy’s frozen chili at a local market, and the label listed each of its ingredients. That’s the moment I confirmed that the widespread rumor about mayonnaise in the chili is not true.

The ingredients for my Zippy’s Chili copycat recipe are standard stuff, except for the Portuguese brand sausage also known as Linquica, which you can find online or at Costco. The bouillon adds great flavor to the chili, and I’ve found that Better Than Bouillon tastes better than dry bouillon cubes, so try to find that. The recipe here includes a can of beans, but you can also make the chili without beans. If you go beanless, be sure to add an additional ½ cup of water to the pot. 

Find more soup and chili copycat recipes here.

Waiting for a plane in Philadelphia isn’t so bad if your gate is near the airport location of this 20-unit crab house and sports bar chain where weather delay frustrations melt away over a cold beer, a Philly cheesesteak, and a bucket of Chickie’s & Pete’s Famous Crabfries.

Crabfries, despite the name, do not have any crab on them. When the first Chickie’s & Pete’s opened its doors in Philadelphia, Pennsylvania in 1977, the restaurant served crab only in the summer. While brainstorming off-season uses for the seafood seasoning, founder Pete Ciarrocchi sprinkled some over crinkle-cut fries, served them with a side of secret cheese dipping sauce, and the most popular dish at his crab house was born.

The beauty of my Chickie’s & Pete’s Crabfries copycat recipe is its simplicity since you’ll need to prepare only two things, and they’re both easy: the secret crab seasoning and the secret cheese sauce. Since the chain’s cheese sauce is also used on their cheesesteak sandwiches, I surmised that a combination of the two easy-melting cheeses most commonly used on Philly cheesesteaks—white American and Cheez Whiz—would make a sauce with the taste and color of the restaurant version. This smooth sauce goes great with the fries, and it also puts the "Philly" into your next homemade cheesesteak.

Once your cheese sauce is done and your seasoning is mixed, cook up a bag of crinkle-cut fries following the directions on the package, toss them with the seasoning, and serve immediately with the warm cheese sauce on the side.

Find more famous french fry recipes from KFC, Taco Bell, and McDonald's here.

I owe many years of a blistered roof of my mouth to these pizzas I ate often as a kid, usually right after school when I was apparently too hungry to let them cool after coming out of the toaster oven. But the classic recipe for this snack that many of you might also fondly remember, has recently changed.

According to most accounts, the manufacturer changed the production process in the summer of 2025 so that the pizzas are no longer made with sliced French bread. Today, the bread is molded to resemble sliced French bread, but it lacks the crusty quality that made the pizzas special. Critics also say the sauce recipe has changed to one that’s sweeter and less tangy than the original.

For my Stouffer’s French Bread Pizza copycat recipe, I’m going back in time to when these pizzas were better. For this knockoff, we'll use real French bread for the crust, and the sauce here is less sweet than the current version, more like the original from back in the day. Find thick slices of pepperoni, and for the best melted cheese, shred your own mozzarella from a block rather than using pre-shredded cheese.

Also, I suggest waiting a bit for these to cool before taking your first bite.

Find more of my Stouffer's copycat recipes here.

Founded by Bob Mandler in California in 1983, Chin Chin quickly became a West Hollywood hotspot, where celebrities dined on dim sum and the iconic Chinese chicken salad with red ginger dressing. The original Sunset Boulevard location closed in 2025 after more than 40 years, but four others are still open in California. And there’s also a Chin Chin in Las Vegas at the New York, New York casino, which made it easy for me to dive into the salad and get a sample to go.

To create my Chin Chin Famous Chinese Chicken Salad copycat recipe, I started by hacking the famous red ginger dressing. The secret ingredient is julienned ginger pickled in a red brine, and it’s easy to find online. It isn’t true red ginger, but the taste and color work great when combined with soy sauce, red wine vinegar, sesame oil, and the other ingredients. You’ll get 1¼ cups of cloned dressing, which is plenty for two big salads, or four smaller ones.

After roasting and chilling a few chicken breasts, and making wonton crisps and fried rice noodles, you’ll be ready to toss your salads with the dressing and pile them high on serving plates. Sprinkle the salads with crispy noodles, green onions, and sliced almonds, and treat your taste buds to a classic dish from Hollywood’s Sunset Strip.

Find more of my salad knock-off recipes here. 

This cold couscous salad side dish served at the 96-unit chain is very unique, and seriously delicious. The secret is cooking the couscous with orange juice so that it is filled with flavor. Then you toss in some golden raisins, almonds, radishes, tomatoes, mint, green onion and parsley, and the couscous party is on. This is a great warm weather side for pool parties and picnics that can be made a day ahead. It’s easy. It’s tasty. It’s finally cloned, so get cracking on my Houston's couscous recipe below. 

Try my Houston's couscous coycat recipe bwlow, and find more of my Houston's copycat recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

McDonald’s goes big with its latest burger, featuring two quarter-pound beef patties, three slices of white cheddar, and a new secret sauce. And the whole thing is easy to knock off at home, including the special sesame- and poppy-seed buns.

For my McDonald’s Big Arch copycat recipe, I made a sauce by mixing ketchup, mustard, and mayonnaise with a few other common ingredients. But the key to the flavor was adding dill pickle relish, finely minced with a sharp knife, before mixing it in. You'll end up with nearly a cup of this secret sauce, leaving plenty left over for more burgers after making the two this recipe yields. 

Once you make the sauce, assembling the burger is easy, with both fresh and fried onions, sliced lettuce, and pickles. For buns similar to those used by McDonald's, look for Ballpark Everything Burger Buns, which are baked with poppy and sesame seeds on top, just like the real thing.

I've cloned a ton of items from McDonald's. See if I hacked your favorites here.

Have a drink nearby when you enjoy this new white-meat chicken entrée from Panda Express. Chunks of chicken breast are breaded with crispy puffed rice for extra crunch, then wok-cooked with onion, red bell pepper, and the hottest sauce ever offered by the popular Chinese takeout chain.

It was clear that perfecting the sauce was essential for my Panda Express Dynamite Chicken copycat recipe, so I started there. After isolating and analyzing the sauce, I noticed it contained more chili bits than other Panda sauces, so I added a generous amount of sambal to boost flavor and color. My sauce was hot but not as fiery as the original until I added Buldak. This Korean chicken-flavored hot sauce gave the sauce a richer red hue and just the right amount of delicious heat.

Once the sauce was hacked, I moved on to the crispy chicken. For the breading, I used smashed Rice Krispies out of curiosity, thinking it probably wouldn't be the right approach since the cereal is slightly sweetened. However, I was pleasantly surprised that the lightly sugared cereal worked so well, delivering great flavor and excellent crunch. Rice Krispies cereal is very easy to find, so it’s a great solution.

The real challenge with the breading was deciding whether to use a wet batter or a dry coating for the best results. As it turned out, I achieved the best results with both. After dredging the chicken in a wet batter, I coated it with the dry, puffed-rice mixture. After frying, the chicken's breading was perfectly thick and craggy, with a great crunch even when tossed in the flavorful sauce. 

Try more of my Panda Express copycat recipes here.

A video clip of an appearance that I discovered online from TV station WPRI in Rhode Islands features Capital Grill chef Matthew Gallagher demonstrating the technique his restaurant uses to create its signature Lobster Mac 'N Cheese side dish. Chef Gallagher explains that the chain uses four cheeses in the sauce: a soft cheese, a hard cheese, a flavorful cheese, and a sharp cheese, but he doesn't tell us exactly what those cheeses are.

After a trip to the restaurant to question the server, I discovered that the soft cheese is mascarpone, the flavorful cheese is Havarti, and the sharp cheese is white cheddar. My server said that the hard cheese is Parmesan, but after studying the menu and discovering Grana Padano being used to stuff the olives of the chain's 601 Martini Cocktail, I'm more inclined to use that in the recipe instead. If you can't find Grana Padano, go with the similar Parmigiano-Reggiano, or less expensive Parmesan.

The chain uses claw meat for the dish, which probably comes from the freshly cooked lobster it serves as entrees, but it's tough to find claw meat in store without buying a whole fresh lobster. For my Capital Grille Lobster Max & Cheese copycat recipe, we'll use the meat from two lightly poached medium lobster tails, which are much easier to procure. The restaurant uses campanelle pasta because it hold onto the sauce, but feel free to use bow-tie pasta, tube shaped pasta, even pasta shaped like dinosaurs if that's the mood you're in.

Find more of my Capital Grill copycat recipes here.

Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

According to a 2017 QSR Web article, Arby’s Greek Gyro is the best-selling gyro sandwich in America, with over 27 million sold annually. Which means this Top Secret Recipes gyro clone is long overdue.

For my first attempt at making a Greek gyro clone, I started by re-creating the meat traditionally cooked on a vertical rotisserie spit. I formed a dense loaf of ground beef and lamb and baked it like a meatloaf in a small loaf pan. Arby’s combines lamb with beef to keep the gyro authentically Greek, but since beef is cheaper, it's probable that they add a bit less lamb to their blend than I did for this hack.

You can use the gyro meat immediately after it's baked, but to get the thinnest and most authentic slices, I find it best to chill the baked loaf thoroughly before slicing. Freezing it for about an hour also helps make it firmer, so you can slice it extra thin, just like real gyro meat.

The sliced meat is piled on warm pita, slathered with an easy tzatziki sauce made with mayo, like Arby's version (rather than traditional yogurt—and it's good!), along with lettuce, tomato, onion, and a sprinkle of the top-secret Greek seasoning hack that’s also revealed here.

Try my Arby's Greek Gyro Sandwich copycat recipe below and, find more of my Arby's copycat recipes here.

Streusel is added to IHOP’s signature buttermilk pancake batter, then the flapjacks are coated with cinnamon spread, topped with cream cheese icing, more streusel, and a pile of whipped cream. The stack tastes like a mixture of coffee cake and a cinnamon roll, and with all those sweet toppings, maple syrup won't be needed.

To make my IHOP Coffee Cake Pancakes copycat recipe, start by preparing the streusel, and you’ll notice a surprising ingredient. After closely inspecting the real IHOP streusel, I found that crumbled Nilla wafers are added to the mix. For your recipe, 16 Nilla wafers will do the trick, and they can be easily crushed in a resealable plastic bag with a heavy object.

My recipe makes 14 pancakes, which is enough for 3 1/2 large stacks or many smaller stacks, with plenty of streusel, cinnamon spread, and cream cheese icing for any size serving you prefer.

Click here for more amazing IHOP copycat recipes.

Re-create the popular bean dip at home in minutes with a food processor: just pour in all the ingredients and fire it up. With my Fritos Hot Bean Dip copycat recipe below, you can duplicate the taste of the popular dip without any added fat. If you check out the label of the real thing, you'll see that there's hydrogenated oil in there. We avoid this trans fat without sacrificing flavor in this home clone that's a healthier choice for dipping. Bring on the chips!

Try more amazing copycat recipes for famous dips here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.