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Good job. You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite appetizers here. New recipes added every week.

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    This is a classic Italian dish, but with cheese and cream and butter in the traditional version, you can get a whopping seventy grams of fat in a single plateful. For this conversion, well replace those fatty ingredients with substitutes such as evaporated skim milk, fat-free milk, Butter Buds, and a great cheese-like substance made from straining yogurt with a coffee filter.

    To easily prepare this useful ingredient, well use a technique that I picked up from watching Graham Kerr, the once-galloping gourmet. Graham loves to use this yogurt cheese in many of his low-fat dishes that require a creamy white sauce, traditionally made with fatty foodstuffs. This fat-free substitute is made by straining the whey from the yogurt with a coffee filter. Place a filter into a large strainer or metal steamer basket in a covered saucepan overnight in the refrigerator. As the hours tick by, the whey slowly drips from the yogurt, leaving a thick, creamy substance in the filter. The liquid in the bottom of the pan is chucked out, and you measure the yogurt cheese left in the coffee filter for the recipe.

    Using this technique, we can shave something like forty-nine grams of fat off the traditional recipe for fettuccine alfredo presented at the country's largest Italian restaurant chain. This recipe makes two huge dinner-size entrees like they serve at the restaurant, though you might prefer to divide this into four more modest servings.

    Nutrition Facts
    Serving size–4 cups
    Total servings–2 
    Calories per serving–1035 (Original–1236)
    Fat per serving–18g (Original–67g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    These 16-ounce desserts-in-a-cup are made with McDonald’s soft-serve ice cream and one of several crumbled sweet additives. Duplicating soft-serve ice cream at home comes easy using regular vanilla ice cream (not French vanilla), a little whole milk, and a frozen bowl to do the mixing. You might also want to freeze the glass that you plan to serve this in to ensure the ice cream is served up creamy yet firm, rather than melted and soupy.

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

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    McDonald's introduced its new sandwich in 1996 with a $200 million marketing blitz aimed at winning over grown-ups. We watched Ronald McDonald golf, dance, and hang out with sophisticated human beings, rather than his usual gang of puppets. These messages were supposed to tug at the adult market lost to more inspired sandwich creations from chains like Wendy's and Arby's and Carl's Jr.

    Did the campaign work? So far, the sales figures have been less than stellar for the burger with even more fat in it than a Big Mac. But the sandwich, with its specially developed Dijon mustard-mayo sauce, does have its share of devoted fans. Perhaps even more of us would get on Team Arch Deluxe if we could make a clone using reduced-fat ingredients to knock the fat down to nearly one-third that of the original, as I have here.

    Nutrition Facts
    Serving size–1 burger
    Total servings–1
    Calories per serving–430 (Original–550)
    Fat per serving–11g (Original–31g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Sure, KFC's potato salad is good, but have you ever wondered why they don't sell a fat-free version? It really wouldn't be so tough to substitute fat-free mayo for the regular stuff, then just sweeten it up with some sweet pickle relish and sugar. Throw a few spices in there, some bits of veggies, and the recipe might look something like this.

    Nutrition Facts
    Serving size–5.6 ounces
    Total servings–8
    Calories per serving–90 (Original–230)
    Fat per serving–0g (Original–14g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    In 1991, the world's largest chicken chain introduced a new logo to better reflect the addition of non-fried chicken products. Kentucky Fried Chicken morphed into KFC.

    One of the chain's classic side dishes is the tasty macaroni and cheese, which has been on the menu for years. Using the light version of Velveeta cheese and some reduced-fat Cheddar, we duplicate the taste while cutting the fat grams in half here in this reduced-fat conversion.

    Nutrition Facts
    Serving size–4.5 ounces
    Total servings–6
    Calories per serving–95 (Original–180)
    Fat per serving–4g (Original–8g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 11

    To celebrate the Olympic Winter Games in February 2010 McDonald's introduced this new Asian-inspired dipping sauce for the chain's McNuggets. The sauce quickly became a top-requested favorite and the cloning requests for it have been coming in. McDonald's says the sauce will only be available for a limited time, so I had to get on the case right away if I was going to reverse-engineer this one. It took me about eight attempts to discover the right proportion of corn syrup to granulated sugar for the perfect consistency and sweetness. Cayenne pepper provides the necessary kick along with chili sauce, which you can find at the grocery store where the Asian foods are parked. It also goes by the name Sambal Olek, or just Sam to its close friends. Use this as a dipping sauce for your home-cooked chicken fingers and nuggets.

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    Score: 4.80. Votes: 5

    This restaurant boasts a unique "Texas roadhouse" ambiance. When you walk into any Lone Star restaurant, the first thing you'll notice is the crackling peanut shells beneath your feet. When seated you'll get your own free bucket of peanuts to munch on, and feel free to toss the shells onto the wood plank floors. Western music plays over the speakers, and every hour or so the wait staff breaks into a honky tonk line dance next to your table.

    The spicy black bean soup is a popular item on the Lone Star menu. Here's a way to make a version of your own that can be served as an appetizer or as a meal in itself. It's great with a garnish of freshly diced red onion, jalapenos, and sour cream on top.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Fresh salmon filet, marinated and mesquite grilled." 

    It is said that Americans eat an estimated 63 pounds of beef per capita, and we get a lot of it in chain restaurants. But for those of you who want something other than beef, Lone Star has additional selections including the Sweet Bourbon Salmon.

    Don't worry if you can't mesquite grill your salmon, it's the sweet bourbon marinade that makes this dish so tasty. Not only is this marinade good on salmon, but on other fish and chicken as well. If you do happen to use a charcoal grill and have some mesquite smoking chips on hand, soak a handful of chips in water for a couple hours and then arrange them on the red-hot coals. This will give your salmon a taste even closer to the original.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 3

    The American restaurant business has been shaped by many entrepreneurs, so determined to realize their dreams of owning a hot dog cart or starting a restaurant that they sell everything they own to raise cash. Food lore is littered with these stores, and this one is no exception. This time the family car was sold to pay for one month's rent on a converted World War II army tent, an oven, refrigerator, rolling pin, and some hand tools. It was 1948, and that's all Marie Callender and her family needed to make enough pies to start delivering to restaurants in Long Beach, California.

    It was the pies that started the company, but soon the bakeries became restaurants and they started serving meals. One of my favorites is the Famous Golden Cornbread and whipped honey butter that comes with many of the entrees. What makes this cornbread so scrumptious is its cake-like quality. The recipe here requires more flour than traditional cornbread recipes, making the finished product soft and spongy just like Marie's.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 7

    Menu Description: "Our own housemade vodka made with fresh golden pineapple infused in Skyy Infusions Passion Fruit Vodka."

    These two signature drinks from the steakhouse chain are made with the delicious Skyy Passion Fruit Vodka that has been further infused with fresh pineapple. The Pineapple Goldrush is the infused vodka served straight up in a martini glass, while the strawberry version is served in a cocktail glass with the refreshing addition of strawberry puree and lemonade.

    This recipe makes enough of the infused vodka for a couple dozen drinks, so this recipe is perfect when youve got a summer party coming up, and you want it to be a rager. Use a large canister to make the flavored vodka, and be sure to stack the fresh pineapple slices with spaces between them so that the vodka can perform its infusion magic. After a week or so you'll see that the vodka has turned a light yellow color and the pineapple slices have faded. that's your cue to remove the pineapple and store the vodka. At this point the pineapple slices have become potent little vodka bombs and can be thrown away, unless you want to use them as garnishes for the cocktails. Just beware before you bite into one because they are stingers! My bartender at LongHorn Steakhouse told me that she would sometimes take the loaded pineapple slices home and blend them into other cocktails. She said those pickled pina slices were responsible for some of the craziest parties she's ever thrown.

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