Menu Description: “Sauteed seasoned chicken, shrimp, and spaghetti tossed in a creamy sauce with bacon and roasted red peppers.”

Re-creating this top entrée from Olive Garden allowed me to come up with an easy way to assemble a delicious carbonara from scratch. Traditional carbonara sauce in Italy is usually made with guanciale and sometimes pancetta. But in America and other English-speaking countries carbonara is typically made with bacon, as is this one served at Olive Garden, so that’s what we’ll do for our clone.

Many traditional carbonara recipes also call for egg, but Olive Garden makes the carbonara sauce for this dish in a different, and much simpler, way: they combine bits of bacon with their classic alfredo sauce which I cloned long ago. In this tweaked version of that sauce, the bacon flavors the sauce while it simmers resulting in a perfect match.

The red pepper gets roasted in your oven, and the chicken and shrimp are sauteed on the stovetop. Put it all together into four generous servings with that fabulous sauce, and you’ve got an impressive dinner for your hungry carbonara cravers.

Find more of your favorite Olive Garden copycat recipes here. 

It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.

To make four cloned McGriddles at home you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.  

Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.

This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.

Get more of my McDonald's copycat recipes here.

This super-spicy, slightly-sweet dipping sauce was introduced in the Fall of 2020 with the debut of the Spicy McNuggets, and it was the first new McDonald’s dipping sauce since the 2017 re-release of the infamous Szechuan Sauce (sauce mob details and hack here). The Mighty Hot Sauce was only offered for a limited time, and it vanished along with the Spicy McNuggets later that year. But not for long. Due to a social media outcry, Spicy McNuggets and Mighty Hot Sauce came back to the Golden Arches on February 1, 2021, for another limited-time-only run.

Now you can get that same heavenly Mighty Hot Sauce heat any time you want at home with this simple formula and use it as a dip for chicken fingers, wings, or whatever. This hack will give you about ½ cup of the sauce, but feel free to double it for a mightier portion. Just add another 20 seconds to the cooking time.

If you want the best McDonald’s match use Texas Pete’s cayenne sauce for your hack. If you can’t find that brand, go with Frank’s.

Click here for more great McDonald's copycat recipes. 

They may not be as intriguing as the German Pancakes, 49’er Flap Jacks, or the other specialty hotcakes at Original Pancake House, but if pancake skills of any chain are best judged by how they put together a stack of old-fashioned buttermilks, then this chain is at the top of the game.

The first step to making a perfect clone of these fluffy hotcakes is to use clarified butter on your skillet or flat grill to keep the pancakes from sticking. This method will add better flavor to your pancakes than using a flavorless oil, and it’s how the Original Pancakes House makes their pancakes. So we'll do the same.

When you’ve got your clarified butter ready, the rest is a cinch. Mix the batter, measure 1/3-cup portions onto a hot pan or griddle greased with the butter, cook the pancakes until golden brown on both sides, then serve up a stack with whipped butter and warm maple syrup on the side.

Try my Original Pancake House Dutch baby and apple pancake recipes here.

Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

Hacking Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.  

Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it you’ll know the intel was legit.

After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

For 64 years KFC branded itself with the feelgood slogan “Finger Lickin’ Good,” but when the Coronavirus pandemic struck in 2020 that slogan didn’t feel so good anymore and the chain put it on pause. That also meant that KFC’s Finger Lickin’ Good Sauce, which I hacked here, was removed from the menu, and in its place KFC offers the new, and much better, KFC Sauce for dipping chicken fingers, popcorn chicken, and wings, or for slathering on a chicken sandwich.

Finger Lickin’ Good Sauce tasted similar to the dipping sauces you get at the chicken finger chains like Zaxby’s and Raising Cane’s. But this new sauce is different. This time KFC seems to have been inspired by the sweet-and-smokey creamy mustard sauce at Chick-fil-A.

For our clone we’ll use mostly regular Grey Poupon Dijon mustard, but since there are detectable mustard seeds in the sauce we’ll also bring in just a little bit of Grey Poupon Country Dijon. This type of mustard contains the mustard seeds we need to give our sauce the perfect texture and flavor.   

I've cloned a lot of other stuff from KFC. See if I hacked your favorites here.

In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.

Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.

The hack here is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.

KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.

Click here for my KFC Original Chicken recipe or search for your favorites here.

A comparison of several shrimp scampi recipes reveals a variety of subtle differences in the way each chef makes the classic Italian dish, but the underlying technique is almost always the same: create a sauce, add the shrimp, dump the pasta into the pan, toss, and serve. But if you want to make fantastic shrimp scampi that tastes like the popular entrée at Olive Garden, you’ll need to follow some very specific secret steps.

Many other shrimp scampi recipes start with garlic and onions, but you’ll only need garlic for this version. You’ll also be adding tomato to the dish along with chopped asparagus spears to bring some color to the dish and set it apart from traditional scampi recipes. Other methods usually don’t call for cream in the sauce, but Olive Garden uses it in their version so you'll do the same in this hack, and you'll be glad you did. The cream thickens the sauce so that it better coats the shrimp and pasta.

This exclusive recipe makes 2 large dinner-size portions but can be divided into 3 to 4 smaller lunch-size servings.

Menu Description: “Lightly fried, topped with smoked paprika + bacon candy.”

Hard-boiled egg whites are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: bacon candy! 

We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites.

I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for these deviled eggs, and three for you to eat and share.

Menu Description: “Bacon baked with brown sugar, crushed red pepper chili flakes, black pepper.”

If you like candy and you like bacon it’s a sure bet that you’ll go crazy over bacon candy. Although the basic recipe of sugaring raw bacon and baking it until crispy is not at all complicated or secret, the variations of this simple formula are numerous. My goal was to try as many techniques as I could to figure out what works best, and then customize the recipe to duplicate the incredible bacon candy you’ll find on the appetizer menu at the fast-growing 44-unit Lazy Dog chain.

Lazy Dog knows that really good bacon candy should be more than just sweet and salty, so chefs there sprinkle in some black pepper and crushed red pepper flakes to perk up the party. Thick cut bacon works best here, and you’ll need a rack for the bacon to rest on while it bakes so air can move around the slices. And do yourself a favor: line the baking sheet with foil for an easier cleanup of the inevitable greasy, sugary mess.

This bacon candy is great on its own as a small appetizer, sprinkled with fresh parsley and served upright in a cup, just like in the restaurant. Or you can use the Bacon Candy as a garnish in this amazing hack for Lazy Dog Crispy Deviled Eggs. 

Click here for more of my copycat appetizer recipes.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Browse my other Olive Garden clone recipes here.

To celebrate the 50^th anniversary of the famous green mint-flavored Shamrock Shake first served in 1970, McDonald’s created this new minty McFlurry, with crumbled Oreo cookies mixed in. If you’re a Shamrock Shake fan, you’ll go nuts over this new twist. You may never again crave a regular Shamrock Shake.

This dessert-in-a-cup is thicker than the traditional Shamrock shake since it’s made with soft-serve vanilla ice cream rather than milkshake mix. To simulate the thicker drink at home you mix the ice cream with milk, Shamrock syrup (made with the recipe below), and Oreo crumbs in a frozen glass or ceramic bowl. The cold bowl keeps the ingredients thick until you spoon everything into a glass.

The secret syrup recipe here makes around 8 tablespoons of green mint syrup, which will be enough to make 4 minty McFlurry clones.

Follow this link for more of my McDonald's clone recipes. 

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

Before a generous portion of bacon bits—followed by a strip of crispy bacon—are stacked on top of Outback’s signature salmon, the fillet is brushed with a delicious, slightly spicy bourbon sauce that must be properly duplicated, or this hack would be a fail.

After several batches I settled on glaze that’s made by cooking a brown sugar and corn syrup mixture until thick, then adding cider vinegar, bourbon and liquid smoke after the pan comes off the heat to keep the acidic flavors bright.

For the bacon bits sprinkled on top of the salmon, I used thick bacon and diced it into bits before cooking it until crispy. The strip of bacon that goes on the top of each fillet should be made with thinner bacon, so it’s easy to cut. That’s how Outback does it, but you can use whatever bacon you like for the bits and on top, and I’m sure no one will protest.

I say that with confidence because I know it’s impossible to complain while eating any food with lots of bacon on it. Totally true fact.

See if I hacked more of your favorites from Outback Steakhouse here.

Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here. 

Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.

Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato.

Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak. 

“Biting into a cloud” is how many describe the lightly crisp browned shell and fluffy, custard-like middle of Leonard’s malasadas. Hawaii has become known for the best malasadas in North America, but the hole-less doughnuts aren’t originally from Hawaii. Malasadas were brought to the islands in the late 1800s by Portuguese immigrants who worked on the sugarcane plantations, and today malasadas are sold in bakeries all over Hawaii. But for the best malasadas, everyone knows you must brave the long lines that always go out the door at Leonard’s Bakery in Honolulu. And that’s okay because it’s always worth the wait.

Leonard’s has been making malasadas since 1952 using a well-protected secret recipe that many have unsuccessfully tried to duplicate. The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours. That’s the nature of fried dough. It quickly became clear that if I were ever to properly clone these, I would have to experience them fresh, from the source. So, I hopped on a plane to Hawaii.

I visited two Leonard’s locations in Honolulu: the original brick-and-mortar bakery and a Leonard’s Bakery food truck parked in a shopping mall lot. I watched them make malasadas in big vats of oil, lowering dozens of doughnuts at once into the oil with a metal screen pressing down on them so that they were fully submerged in the hot fat. I observed the process, noted the temperature, watched the malasadas come out of the oil and get sugared, and timed everything.

Back home I made malasadas for weeks, using intel gathered in Hawaii. Dozens and dozens of versions later, after altering variables such as proofing methods, mixing methods, flour types, fat types, sweetness, saltiness, and many others, I landed on this one. I believe it was number 92 out of 93 attempts.

Before we start, let me offer a few tips about equipment you’ll need. It’s best to have a stand mixer. The dough starts loose but it eventually gets too tough for a handheld granny mixer. I’m sure it’s possible to mix and knead the dough by hand when it gets too tough for the little mixer, but a big mixer is much better.

Also, a deep fryer is helpful. You can fry these in a pot of oil with a thermometer if you want, but it’s so much easier to regulate temperature with a deep fryer. And you must devise a way to keep the malasadas submerged so that you won’t have to flip them, and they won’t get a white line around the middle where the dough isn’t in the oil. Deep fryers typically have a basket that you can use to put on top of the malasadas to hold them down. Rather than placing the dough in the basket when frying, carefully lower the dough into the fryer without the basket and use the basket on top of the dough to hold it under the oil. If you are frying on your stovetop, you can use a spider or strainer to hold the dough under the oil.

Garlic mashed potatoes are a great side for many entrees, especially when the mashed potatoes are as creamy and flavorful as those at Olive Garden. In our hack, the cloves of peeled garlic are boiled with the potatoes. When the potatoes get passed through a potato ricer (or mashed) the softened garlic cloves go along for the ride and get mashed up too. This way you’re guaranteed to get the perfect amount of flavorful garlic in every bite.

I settled on cream as the dairy here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate.

This side goes great with our Olive Garden Stuffed Chicken Marsala copycat recipe.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes. 

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.  

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

Re-creating the signature cooking style at the country's most famous fondue chain required hacking the flavorful simmering broth in which all the proteins and vegetables are cooked. This was tricky since only some of the prep is performed tableside at the restaurant.

When a server brought the warm broth to my table, it was already seasoned with a few mystery ingredients. The pot was left alone to heat up on the center burner, which was the perfect time for me to scoop out ½ cup of the liquid and seal it up in a small jar to take back to the lab for further analysis. When the server came back to the table after five minutes, she added a few more ingredients to the pot: fresh garlic, mushrooms, green onions, Burgundy wine, and black pepper. I took mental notes on the amounts and wrote them into my phone before I forgot.

The server told me the hot liquid base was vegetable broth, so I figured some Swanson in a can would do. But later, after further taste-testing, I found the broth in my stolen sample to be more savory than any of the canned broths I tried. I then made a broth by dissolving a vegetable bouillon cube in boiling water and found the flavor to be a much closer match to the sample I had swiped. The bouillon is also cheaper than the broth, and I'm okay with that.

After a few tweaks to the seasoning additions, I had a good Melting Pot broth recipe that could stand up to any taste test. Use this to cook chopped veggies, chicken, beef, and shrimp. And if you want the complete Melting Pot experience, you're going to need my hacks for the six dipping sauces. So here you go: Cocktail Sauce, Curry Sauce, Gorgonzola Port, Green Goddess, Ginger Plum, and Teriyaki.

This recipe is designed for a 2-quart fondue pot. If you have a 3-quart pot and would like a bigger fondue party (lucky you), refer to the Tidbits below for that adjustment.

Check out my Melting Pot Cheddar Cheese and Traditional Swiss Fondue recipes in "Top Secret Recipes Step-by-Step". 

It only takes a little bit of port wine to perfectly flavor this creamy gorgonzola dipping sauce, which tastes great on your fondue-cooked beef and vegetables.

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

Cream cheese, sour cream, and fresh herbs make a great hack of this Melting Pot favorite dip for your fondue-cooked veggies.

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

It would have been great to find a brand-name plum sauce that is a perfect match to the ginger plum sauce served at The Melting Pot, but after trying several popular brands, none of them was quite right. The sauce that came the closest is made by Lee Kum Kee, and I found the best solution was to use that bottled sauce as a base and transform it into a clone by adding a few other ingredients.

You'll find that this sweet-and-sour sauce tastes delicious on your fondue-cooked shrimp and chicken. 

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

The Melting Pot sells this thick sauce by the bottle and uses it as a marinade for sirloin in several of the entrees. But there's no need to buy the bottle since you can now whip up an easy clone of your own at home with this new Top Secret Recipe.

Use this flavorful sauce for dipping fondue-cooked steak, chicken, and shrimp.

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

If you like curry, you'll love this sweet-and-sour yogurt-based curry sauce, sweetened with sugar and citrus juices, and kicked up with just a pinch of cayenne pepper. Use this for saucing up your fondue-cooked chicken and shrimp. It's also good on vegetables.  

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

It's a simple formula, and a perfect sauce to have nearby when you're looking for a classic, great-tasting dip for your fondue-cooked shrimp and lobster. 

Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

If you like sweet with a little bit of heat, and if you like salmon, then this hack from Outback is the copycat recipe for you. Grilled salmon is brushed with the restaurant's top secret Firecracker Sauce and then it's topped with simple-to-make mango salsa. Those fabulous formulas are all here, and I’ll also show you how to cook the salmon the same way the restaurant does for a perfectly awesome kitchen clone.

Outback takes a traditional Mexican street corn recipe and lightens it up for this new premium side menu addition. The corn comes off the cob after grilling it, and butter steps in where mayonnaise and Mexican sour cream are included in the traditional recipe. Want to do something cool for dinner tonight with those fresh ears of corn? Try this easy side.

As you can probably guess, KFC's Extra Crispy Tenders are chicken tenderloins coated with the same delicious breading as KFC’s Extra Crispy Chicken. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including buffalo, barbecue, and the new Finger Lickin' Good Sauce.

To duplicate these chicken fingers at home we’ll resort to a similar prep technique to the one used for the Extra Crispy Chicken: the chicken is brined for 2 hours to give it more flavor and juiciness, then the tenders are double-breaded for an extra-crunchy coating.

An important secret revealed in this breading recipe is the use of a specific type of ground black pepper. For the best clone you want to use Tellicherry black pepper, which is premium black pepper ground from mature peppercorns that have had time to develop more flavor. The unique aftertaste of KFC chicken is attributed to this special spice, so it’s worth the time to track it down.

Tellicherry black pepper costs a little more than the younger, more common black pepper, but if you want a good clone of the famous crispy fried chicken, it’s an essential ingredient. Be sure to grind the pepper fine before adding it.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.          

This new sauce was introduced in 2015 as a dipping sauce for The Colonel's Extra Crispy Tenders. It's an obvious knock-off inspired by the Worcestershire and mayo-based sauces made famous by the fried chicken tender chains Zaxby's and Raising Cane's. But KFC's version is a little different with the addition of pickle juice, mustard, and a little more sugar than the other recipes. Many say it's better than the popular dipping sauces that inspired it.

Use this sauce for dipping baked frozen chicken strips or chicken tenders you make from scratch using my recipe for cloning KFC's Extra Crispy Tenders. 

One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.

Well, now you can eat as many as you like because this knockoff recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.

You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions. 

McDonald's refreshing smoothie is easy to knock off at home in a blender with fresh bananas and boxed frozen strawberries that come in syrup. Thaw out those strawberries before adding them and include some of the syrup when measuring. This McDonald's strawberry banana smoothie recipe makes 2 medium drinks so you can share, or one really big drink for a very hot and thirsty you.

KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe. The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.

You can make these in ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.

Find more of my KFC copycat recipes here.

We love to eat salad because it seems so healthy. But add just a couple tablespoons of salad dressing and you've gone from no fat to lots of fat, before your main course has even hit the table. If the salad dressing is delicious, as is Olive Garden's, you might be pouring on more than just a couple tablespoons. Here's a way to eliminate the fat grams from the dressing, but keep all the flavor.

We'll take out the oil, and add dry pectin to thicken the dressing, along with more water than used in the original version of this recipe. We can add a decent amount of Romano cheese and a single serving of the dressing still comes in under 1/2 gram of fat. Add some vinegar, a little corn syrup and lemon juice, some spices—mission accomplished.

Nutrition Facts
Serving size–2 tablespoons
Total servings–11
Calories per serving–42 (Original–90)
Fat per serving–0g (Original–8g)

Click here for my original version of Olive Garden Salad Dressing. 

Source: Top Secret Recipes Lite by Todd Wilbur. 

After the success of KFC’s Nashville Hot Chicken, R&D chefs explored other sauce variations that could be drizzled over the chain’s Extra Crispy Fried Chicken and breaded tenders. The beauty of the Nashville chicken sauce and my clone recipe is that it’s made without any water in the formula, just oil, so the crispy fried chicken that gets doused with it stays crispy.

But I had to make this sauce another way that includes water in the mix. With moisture in the blend, chicken coated with this clone of Georgia Gold sauce doesn’t stay crispy as long as Nashville chicken, even though it still has the same great taste as KFC’s version—sweet, tangy, spicy, and slightly smoky. 

To make the sauce I mixed dry ingredients into the mustard, then drizzled the oil into the mustard blend while whisking to form an emulsion, locking everything together into a smooth baste. Since mustard is such a great emulsifier, the process produced a very thick sauce. At the end, I added a little water to thin it out so that when the sauce is drizzled over fried chicken or strips, it coats just right.

Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

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, and a Top Secret Recipes hack 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. 

Menu Description: "Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto, and a lemon garlic sauce.”

This Olive Garden grilled chicken margherita recipe starts with a quick 30-minute brine to bless the chicken with flavor and juiciness. While the chicken is marinating and then grilling, you’ll have plenty of time to make the basil pesto and lemon garlic sauce knockoffs.

When the chicken comes off the grill, top it with cheese and pop under the broiler for a nice melt. Once plated, the chicken is doused with the delicious lemon garlic sauce, topped with pesto, and dressed up with colorful grape tomatoes.

And if you’re into it, I’ve also worked up a clone for the side served with this entree at Olive Garden—Parmesan zucchini. The hack is in the Tidbits below if you’d like to include this simple side with your copycat plate, like they do in the restaurant.

This recipe makes four servings, which is four lunch-size servings at Olive Garden, or two dinner portions. Now, how hungry are you?

One of top choices for your salad at this popular Mexican chain is this delicious, slightly spicy chipotle-flavored dressing. A clone for this one is made easily by combining several ingredients in small pan over medium heat and simmering for 5 minutes. The final step involves creating an emulsion to thicken the dressing and to keep the oil from separating. I suggest measuring the oil into a spouted measuring cup. This will make it easy to drizzle the oil in a thin stream into the dressing while you are rapidly whipping the mixture with a wire whisk. If you break a sweat, you’re doing it right.

You may notice that there is no jalapeño mentioned in this recipe. Chipotle is a smoke dried jalapeño. We'll use ground chipotle chili found near the spices in your market.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Fresh ripe bananas in our rich vanilla cream, topped with fresh whipped cream or fluffy meringue." 

Bakers get to work by 5 a.m. at Marie Callender's to begin baking over 30 varieties of pies. Huge pies. Pies that weigh nearly three pounds apiece. The fresh, creamy, flaky delicious pies that have made Marie Callender's famous in the food biz. On those mornings about 250 pies will be made at each of the 147 restaurants. Modest, I suppose, when compared with Thanksgiving Day when the stores can make up to 3,500 pies each.

For now though, we'll start with just one—banana cream pie with flaky crust, whipped cream, and slivered almonds on top. This recipe requires that you bake the crust unfilled, so you will have to use a pie weight or other oven-safe object to keep the crust from puffing up. Large pie weights are sold in many stores, or you can use small metal or ceramic weights (sold in packages). Or place dried beans on the crust which has first been lined with aluminum foil or parchment paper.

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

Source: Top Secret Restaurant Recipes by Todd Wilbur.

On a trip through Maine I saw an sign advertising a lobster sandwich at the world's most famous hamburger chain. Lobster at McDonalds? I just had to get a closer look. When I got inside a woman behind the counter told me that the sandwich is served only at select McDonald's locations, mostly in Maine, for a limited-time only during the summer months. So I ordered one and sat down in the dining room to examine it. When I opened up the wrapper I found chilled fresh lobster chunks tossed in mayonnaise and piled on a hoagie roll with a leaf of lettuce—it's McDonald's version of a lobster roll. I took a bite and it tasted pretty darn good. I ate the whole thing, ordered another one, and got back on the road. Driving off I thought about how strange it was to eat lobster at McDonald's.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. 

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

Source: Top Secret Restaurant Recipes by Todd Wilbur.

The menu describes the steakhouse chain's popular fruity drink as a "down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers." You don't need to use the same brand-name booze as the chain does, but you will need to find a can of Kern's peach nectar. It's the perfect "secret mixer."

Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Menu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapenos, cilantro, red onions and fresh lime juice. Enough to share."

This 160-unit casual Mexican chain makes a nice tableside guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. You may want to put the avocados into the fridge for an hour or two before you open them up. This guac is much better when slightly chilled.

Wash it all down with this copycat for On the Border's Mexican Mojito.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Oven-baked smoked mozzarella, provolone, Parmesan and Romano cheese. Served with Tuscan bread."

Olive Garden's take on the Italian melted cheese dip includes smoked mozzarella combined with grated Parmesan, Romano, and provolone cheese, and lots of thyme. When making your clone, be sure to slice the waxy rind off the smoked mozzarella before you grate it. That part does not taste good. After slowly melting the mozzarella, Parmesan, and Romano in a small saucepan with half-and-half, pour the creamy mixture into a shallow dish, top it with a slice of provolone, and pop it under the broiler until light brown. Serve your hot fonduta with baguette slices, bagel chips, or crackers.

Find more mouthwatering copycat recipes from Olive Garden here. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.