Fried rice is one of life’s simple pleasures, but add kimchi, edamame, mushrooms, tender short rib, and a wasabi-mayo drizzle, and you’ve just elevated a common dish to something truly special. That’s why P.F. Chang’s new Short Rib Fried Rice is so popular. And that’s why it needed to be cloned, ASAP.

As with my recipe for P.F. Chang’s Fire-Braised Short Ribs, you’ll make a tasty braising liquid with Chinese cooking wine, soy sauce, hoisin sauce, oyster sauce, brown sugar, green onions, and garlic, to pour over your short ribs before they slow-cook in your oven for 3 hours.

When you're ready to serve the dish, dice the cooled short ribs, then sear them and add them to the rice along with all the other ingredients in a hot pan or wok over high heat.

Plate the rice, drizzle wasabi-mayo sauce over the top, sprinkle on some fresh chopped green onions, and serve up a spot-on clone of the hit dish, and possibly the best fried rice you’ve ever crafted.

Try my P.F. Chang's Short Rib Fried Rice recipe below, and find more popular P.F. Chang's copycat recipes here. 

A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

Find more of your favorite Domino's copycat recipes here.

Menu Description: “Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes, and capers.”

For many years this traditional chicken dish has been a top choice at the nation’s largest Italian restaurant chain, so an Olive Garden Chicken Piccata recipe is long overdue. Brined chicken breast fillets are grilled and topped with a lemon butter sauce made with garlic, sundried tomatoes, and capers in this copycat clone that will fool even the biggest Olive Garden fans.

Two large chicken breasts get sliced into four fillets here, so you’ll have either four lunch-size portions or two double-sized dinner meals. And if you need even more servings, you can easily double up the recipe.

In the Tidbits, I’ve added a quick recipe for the optional side of Parmesan-crusted zucchini served with the actual dish if you want to make an even more authentic clone.

Craving more dishes from Olive Garden? Check out my copycat recipes here. 

This is my go-to salsa at Chipotle, so it was only a matter of time before I tackled a hack for the famous secret recipe. And now that I can make it at home with just 7 ingredients and about 20 minutes of prep, this salsa replaces several grocery store brands I was previously loyal to.

The process for my Chipotle red chili Salsa recipe is simple: roast tomatillos, Fresno peppers, and garlic under your broiler for a few minutes, then purée everything in a blender with vinegar and seasoning. The trick is to not over-blend the mixture. Once the tomatillos are added, purée the mixture until no chunks of tomatillo are visible, but stop blending while you can still see tomatillo seeds in the sauce.

Add this great-tasting salsa to anything that needs a hit of hotness—tacos, burritos, salads, and bowls. Just know that it's a hack of Chipotle’s spiciest salsa, so be ready for the boom.

You could also use this great salsa on Chipotle's famous barbacoa, carnitas, carne asada, or pollo asado. Find all of those recipes and more here.

The demand for cooking oil began to slump in Taiwan in the 1970s, and Yang Bing Yi’s cooking oil shop, called Din Tai Fung, was struggling. To help support his family of five children, Yang converted one side of his store into a dumpling shop and sold steamed soup dumplings for take-out. When the dumpling business became far more lucrative than the cooking oil business, Yang stopped selling oil and converted his dumpling business into a full-service restaurant, and eventually a chain of dumpling restaurants.

The dumpling chain got a massive boost in 1993 when the New York Times named Din Tai Fung one of the top 10 restaurants in the world.  And now today, the chain has over 170 locations in 13 countries and serves a wide variety of Taiwanese food, but it’s the famous pork soup dumplings that bring the customers back.  

The Kurobuta Pork Xiao Long Bao, or pork soup dumplings, at Din Tai Fung are exceptional in a couple of ways. For one thing, the pork comes from Kurobuta black pigs, which are known as Berkshire pigs here in the U.S. The meat from these pigs is very tender and flavorful, and when you include all the fat from the shoulder in the grind, the filling here will practically melt in your mouth. For the best clone, you’ll need to track down a shoulder of Berkshire pork and get it ground up without trimming off any of the fat cap.

If you are familiar with the dumplings at Din Tai Fung, you know that they are beautiful. The dumplings are folded by masters who have trained for months, often making over a thousand dumplings until they are able to craft a perfect little pouch every time. The real Din Tai Fung dumplings have 18 pleats, pinched together with the thumb and forefinger of one hand as the other spins the pouch around. I’ve included instructions with step photos here in my Din Tai Fung pork soup dumplings recipe to help you, but perfect dumplings aren’t easy for beginners, so don’t worry if your xiao long bao don’t look as good as those made by the well-trained pros.

I tested different flours for the wrappers and found that extra fine “00” flour, often used for pizza and pasta, worked best here. The fine grind of the flour made folding the dumplings an easier task, and the wrappers were better at absorbing moisture from the steam. If you have trouble finding “00” flour, you can substitute with bleached all-purpose flour. And when you measure the flour, use grams for the best results.

I also found it easier to fold 22 dumplings with a Mai Tai. Here are some famous cocktail recipes to help you along.

The easy-melting, individually-wrapped Kraft Cheddar Singles are the perfect secret ingredient to copy this cheesy broccoli cheddar soup served at this top soup stop. In my Panera Bread Broccoli Cheddar Soup recipe, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Maggiano’s transforms a normally ho-hum finger food appetizer into a beautiful starter with thick breaded chunks of mozzarella topped with more melted mozzarella and a delicious top secret marinara sauce.

To make a dish at home that looks and tastes like the original, you'll just need to cut three slices off a 2-pound block of mozzarella. After breading the cheese using the technique here, let the mozzarella rest for a bit while you make the marinara so that the breading sticks better when the cheese chunks get fried.

My original Maggiano's Mozzarella Marinara recipe will produce three slices of crispy cheese, just like in the photo. And if you want a bigger serving, you’ll have enough breading and marinara to double up on the recipe for a total of six breaded cheese slices.

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

Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. With just two locations in the U.S. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.

Fortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork.

Rao’s has shared a meatball recipe in the past, but don’t be fooled. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. If you want to make meatballs that taste like the classic original, use my Rao's meatballs recipe below.

And when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce.

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

You might also like my #1 recipe of 2021, Panda Express Chow Mein.

"Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

Try my Starbucks Vanilla Almond Biscotti recipe below, and find more cool Starbucks copycat recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce."

Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. My Macaroni Grill Penne Rustica copycat recipe will still work, since you'll get smoky hints from the grilled chicken and shrimp. 

The chain serves up the entrée in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant.

Complete the Macaroni Grill experience with a slice of lemon passion cake. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

For a live demonstration of this recipe, check out this video.

In 2022, for the first time in its 29-year history, Chipotle debuted a new style of grilled chicken, and it became an instant hit. At least it was at the Chipotle near me, where the Pollo Asado was ordered more than any other protein, according to servers there. But the new flavor is for a limited-time-only, and when it’s gone, my exclusive Chipotle Pollo Asado recipe may be the only way to satisfy your deep desire.

It appears that Chipotle’s new chicken is marinated in a vacuum meat tumbler similar to the way the Mexican chicken chain El Pollo Loco does it. I sure wish I had one of those awesome tumblers because they speed up and improve the marinating process, producing moist chicken packed with flavor all the way through. But those tumblers are expensive and bulky, and I have absolutely zero space left in my kitchen to store one. So, an overnight marinade, along with a bit of patience, must suffice. 

The next day, grill your marinated chicken, chop it up, toss it with the secret citrusy sauce hacked here, add some fresh cilantro and lime juice, then use it as you see fit on burritos, tacos, salads, and bowls.

Try my Chipotle Pollo Asado recipe below and find more of my Chipotle recipes here. 

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

Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool. Pretty cool right? Give my Wendy's seasoned potatoes recipe a try.

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

Chipotle’s popular limited offering is a good example of how straightforward and flavorful carne asada can be. It’s not overly mysterious since Chipotle is transparent about the ingredients used for the restaurant's entire menu—53 ingredients in all—but identifying those is only the beginning of the process. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method.

Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts. Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.

After you grill it, slice the meat across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper.

My Chipotle carne asada recipe was our #5 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4).

This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.

The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.

The secret of the great flavor is in the sauce, which has now been hacked for you in my Cheesecake Factory Spicy Cashew recipe below. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.

If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits.    

This recipe was our #4 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), McDonald's Chicken McNuggets (#5).

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 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).

Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though my Outback Honey Wheat Bushman bread recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

Check out more of my copycat Outback Steakhouse recipes here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

IHOP upped its French toast game in 2022 with the introduction of a new recipe that suggests your French toast is only as good as the bread you start with, and IHOP’s new Thick ‘N Fluffy French Toast starts with thick specialty artisan bread, rather than the more commonly used Texas toast white bread.

For my IHOP Thick 'N Fluffy French Toast recipe, you can use any thick-sliced bread from your bakery, but there are two national brands that work well: Nature’s Own Perfectly Crafted Thick-Sliced White Bread and Sara Lee Artisano. Either of those will do, but of the two, Nature’s Own is shaped more like IHOP’s version.

Adding vanilla and a little cinnamon to the easy batter will set these waffles apart from most others, and in no time, you’ll have 6 beautiful slices of French toast for a total of 3 servings. Dust them with a little powdered sugar, add some butter and maple syrup on the side, and it’s like you just opened a mini IHOP in your house.

Click here for more amazing IHOP breakfast hacks.

When the holidays come around so do these delicious seasonal scones from America’s top coffeehouse chain. They're lightly browned, tender, and buttery, as any good scone should be, and they're packed with plump dried cranberries and just the right amount of orange essence to get your bells jingling.

The official product description claims there is orange zest in the scones, but I couldn’t see any bits of orange zest in the scones bought from Starbucks. Even more puzzling is that the ingredients list on Starbucks’ website doesn’t mention orange zest at all. Perhaps “natural flavors” include orange oil extracted from the orange zest, and no actual solid orange zest is used. Still, I like seeing the zest in the scones, so I’ve included just a bit of minced zest from one small orange here in my Starbucks Cranberry Orange Scone recipe along with a bit of orange extract to make the flavor pop.

After slicing your scones, let the dough sit while you preheat the oven. I found this resting step creates a more rewarding rise in your scones and gives them a slightly darker brown color on top.

Pair this with your favorite Starbucks cloned coffee creation. Find my recipes here.

Menu Description:  "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."

In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.

The avocado egg rolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain. 

The trickiest part of my Cheesecake Factory avocado egg rolls recipe might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like puréed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.

Find more of my famous appetizer copycat recipes here.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

It's rumored that the secret ingredient in the signature crust of a Gino’s East Deep Dish Pizza is cornmeal, but that suspicion is incorrect. The dough’s yellow color makes it looks like cornbread, and it has a softer quality than most doughs, but these qualities come from other not-so-secret ingredients that have nothing to do with corn.

When three friends—Sam Levine, Fred Bartoli, and George Loverde—opened their pizza joint just off the Miracle Mile in Chicago, Illinois in 1966, they hired talented pizza chef Alice Mae Redmond, who came up with a special dough recipe that included a "secret" conditioner. Today, Gino's ships boxes of frozen pizzas across the country and is required by law to list all the ingredients on the package. So, of course, I ordered a few of those pizzas and discovered that the "secret" dough additive is cream of tartar, and the dough's yellow tint comes from beta-carotene, a natural source of yellow. On those boxes, I also discovered zero cornmeal. 

For a great deep dish crust at home, you'll need to start your dough 1 to 2 days in advance. A slow, chilled rise will improve the quality and taste of your finished crust to more closely match the characteristics of the real thing. I include cream of tartar here, just like in the original dough, and simple yellow food coloring to add the proper tint.

My Gino's East Deep Dish Pizza recipe makes a plain cheese pizza, but if you want toppings (sausage, pepperoni, bacon, onions, mushrooms, peppers, etc.), arrange them on top of the cheese before applying the sauce.

Charles See had a vision. His mother's chocolates were so good, he knew deep down that a candy store featuring Mary See's sweet creations would be a huge success, and he was right. The first See's Candies opened in Los Angeles, California in 1921, over 100 years ago, and today there are more than 200 See's Candies stores in 21 states. 

Chocolate-covered candies are the chain's signature items, but See's is also known for the creamy rectangular lollipops that come in a variety of flavors, including caramel, vanilla, chocolate, and butterscotch. Around the holidays, sales spike for the red one: a cinnamon oil-flavored lollipop with a smooth mouthfeel. Like the other See's Lollypop recipes, this one includes butter, cream, and brown sugar, giving it a pleasant butter toffee quality.

The trick here was finding a way to make these into rectangular suckers like the real ones without access to a lollipop mold for that shape. Fortunately, I found an ice cube tray online with perfectly-sized molds and a flexible silicone base to aid in release. With a few little tweaks, I transformed the $4 ice cube tray into a mold that can be used over and over to make 14 rectangular lollipops that look and taste just like See's. I've included that cool little trick here in my See's Cinnamon Lollypop recipe, plus plenty of step photos so yours will always come out perfect.  

Try my version of See's Candies Butterscotch Lollypop here. 

Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze."

Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sautéed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven, it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze. You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other.

Try my Original Pancake House Apple Pancake recipe below, and check out my recipe for the Original Pancake House German Pancake aka "Dutch Baby".

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

“D” was chef David Di Gregorio’s nickname at the first Maggiano’s, which opened in Chicago, Illinois in 1991, and he’s the guy who developed the best-selling pasta dish on the menu. 

Maggiano’s Famous Rigatoni “D” is a genuinely great dish that anyone can copy if they use the exclusive top secret techniques revealed here. After many trials and several errors, I finally replicated the amazing creamy marsala sauce by reducing two full bottles of inexpensive marsala wine down to just one-half cup of intensely flavored liquid. The alcohol cooks out, the mushrooms contribute their savory umami goodness, and after about an hour-and-a-half you have the perfect flavoring solution for your cream sauce.     

The other mushrooms in the dish are served unsliced, so make sure they’re small enough to eat in one bite. Sometimes it’s tough to find 40 small mushrooms, so feel free to use your choice of white (button) or brown (cremini) mushrooms for this recipe. They are the same mushroom species with only minor differences (white mushrooms are a cultivated mutation of the brown ones), so either will work. But, if you have a choice, go with creminis since they tend to have a slightly deeper flavor.

Try my Maggiano's Rigatoni "D" recipe today, and complete the meal with my Maggiano's Vera's Lemon Cookies recipe here.

Bojangles’ signature Cajun rice is always a big seller at the 750-unit fried chicken chain, and a hack has been on my hit list for years now. When I recently found myself in Huntsville, Alabama, I stopped at Bojangles’ and filled up my travel cooler with tubs of dirty rice and buttermilk biscuits and smuggled them safely back to the underground lab in Vegas.

Dirty rice gets its dirty look from the chunks of pork sausage (made from the patties used on the breakfast biscuit sandwiches), and the ground green herbs found in the traditional, and top secret, Cajun seasoning blend. For my Bojangles' dirty rice recipe below, I started with the seasoning, and since I couldn’t see any large herb leaf pieces, I made sure to crush the dried parsley in the palm of my hand before adding it. I figured oregano and thyme would be in there, but they should be in ground form to contribute the proper green “dirtiness” to the rice.

Flavors in Cajun cooking are often created with what’s known as “the holy trinity,” a combination of onion, celery, and bell pepper. The celery salt in the Cajun seasoning brings the celery flavor to the dish. Adding green onion and red bell pepper to the rice completes the trinity. Be sure to finely mince the red bell pepper before sweating it in the butter with the green onion. And keep the heat medium/low when you cook the pepper and green onion to prevent the butter from burning.

As for the rice, I found converted to work best since it’s less starchy and tends not to be as sticky. Converted rice has been parboiled in its husk, so it’s also a healthier option than regular white rice, and there’s certainly nothing wrong with that. If you can’t find converted rice (Uncle Ben’s is a good one), you can also use long-grain white rice.

Check out more of my Bojangles copycat recipes here.