THE #1 COPYCAT RECIPES WEBSITE

P - T

Welcome. You just found copycat 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. Find all the best restaurant recipes from P..F.Chang's to Tony Roma's here. New recipes added every week.

Items: 110 of 272, per page
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.27. Votes: 22

    The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, 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.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    Menu Description: "Parmesan and Romano cheeses blended with spinach, artichokes and sauteed onions & peppers. Served with Friday's red & white tortilla chips." 

    Many casual chains have their own version of spinach artichoke dip somewhere on the appetizer menu, but one of the most popular versions is found at this huge national chain. For our clone well use marinated artichoke hearts to contribute the slightly acidic flavor found in the original. The recipe here is a stovetop method, but you can also prepare a version of this dip entirely in your microwave using the technique at the bottom in Tidbits. 

    You'll find a ton of recipes for T.G.I. Friday's best dishes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

    Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    The PSL is doing A-OK at Starbucks. In 2018, Starbucks moved the release of its seasonal Pumpkin Spice Latte from September to August in anticipation of record sales for the 15-year-old product. According to Nation’s Restaurant News, consumers in 2017 “visited PSL establishments twice as many times as typical patrons,” most likely because they know the drinks are around for only a short time.

    The trick when hacking this Starbucks superstar is making a perfect clone of the syrup used in the drink. I found a friendly barista who was willing to squirt a little of the secret syrup into a cup for me to take back to headquarters for examination. Back in the lab I discovered the mysterious light orange–colored syrup had no spice particles in it whatsoever, meaning the flavors are added as extracts or oils. Most home cooks like you and me cannot get such ingredients, so I had to come up with a formula using easily accessible ground spices and pumpkin puree. 

    Using pumpkin pie spice makes this recipe easy and is much cheaper than buying all the spices separately. Pumpkin pie spice is a convenient blend of cinnamon, ginger, nutmeg, and either allspice or clove, and it’s found in practically all food stores. For our hack, the blend is combined with a sugar solution and cooked until syrupy, then sweetened condensed milk is stirred in. Condensed milk is also used in the original syrup at Starbucks—according to the ingredients list—which is why the syrup they use is opaque and creamy. When your syrup is done, add a couple tablespoons to your latte, then top it off with whipped cream and a sprinkling of more spice.

    Lattes are made with espresso, and in this case you’ll need a double shot, which is about ¼ cup. If you can’t make espresso, then make some strong coffee and use ½ cup of it. If you don’t have a way to steam milk, you can heat it up in the microwave for 2 minutes or until hot, then make it foamy with a milk foamer, immersion blender, or whisk.

    Now, how about using that leftover syrup to make a Starbucks Pumpkin Cream Cold Brew

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Good things come in small packages - just like these hit scones that have been a staple Starbucks favorite for years.

    Unlike many scones that end up too dry and tasteless, these miniature scones are moist and full of great vanilla flavor. They’re deliciously sweet and creamy, with real vanilla bean in both the dough and the glaze. Want to make some great scones? Make these.

    For more of my copycat Starbucks recipes, click here.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    The crispy banana spring rolls are just one delicious component of this signature dessert—it also comes with a big scoop of coconut-pineapple ice cream for an extraordinary flavor combo. The perfect mash-up of the warm spiced banana and the sweet tropical ice cream is why this is the number one dessert at the restaurant, and no other copycat recipe I’ve seen provides methods for you to make both parts at home.

    The bananas are wrapped in spring roll dough and fried, but first they are rolled in sugar and seasoned with Chinese five-spice, which is a blend of anise, star anise, cinnamon, cloves, and ginger that you can find in most big food stores.

    The ice cream hack is made by combining your favorite vanilla ice cream with toasted coconut bits, coconut extract, and real pineapple in a frozen bowl. Chains such as Cold Stone Creamery mix chunks into ice cream in a similar way­­—on a frozen slab of stone—so that the ice cream doesn’t melt while mixing.

    I’m also sharing with you an easy way to make the vanilla bean sauce from scratch, because there’s nothing better than fresh when it comes to vanilla sauce. For the caramel sauce, just pick your favorite from the many delicious bottled sauces available, and try to get one that comes in a squirt bottle so your dish looks great.

    Bring it all together and you’ll have created a beautiful hack of the dessert made famous by P.F. Chang’s, with enough for four to share.

    Click here for more amazing copycat recipes from P.F. Chang's.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 2

    Three components must be mastered to properly hack this top menu pick at the country’s largest fast Chinese chain: candied nuts, honey sauce, and perfectly battered shrimp. For the candied walnuts, I came up with a technique using the oven, which means there’s no candy thermometer required and it’s a no-brainer. For the sauce, you just whisk the ingredients together in a bowl.

    To make your shrimp look like the shrimp at Panda Express, you don’t want them tightly curled up when they fry. You can keep them from curling by pinching the tail end of each shrimp after it has been floured and dipping it into the batter headfirst. When you pull it out, the weight of the batter will help unfurl the shrimp a bit, and if you then lower it slowly into the oil it will mostly stay that way.

    When all the shrimp have been fried, bake them in the oven so that they are crispy and warm, then toss the shrimp and the nuts in the sweet honey sauce and serve.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    Several years ago, when this moist, lemony frosted pound cake used to be called "Lemon Loaf," it was discontinued from the coffee house chain along with the banana and pumpkin flavors, and customers were outraged. The "Loafies" (my word for them) protested and demanded that the beloved sweet loaves be returned to their rightful pastry display case, and in early 2014, the treat was brought back.

    Today the Iced Lemon Loaf Cake (its new name), is made by the bakery chain La Boulange that Starbucks acquired in 2012, and it is a little different than the one I cloned years ago. So, I headed back down into the underground lab for a re-hack of this loaf cake, which will now produce a better lemon loaf that is bigger, moister, less oily, more buttery, and tastier than the previous version. If Starbucks ever ditches your Lemon Loaf again Loafies, I've got your back...right here with a hack.   

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    What started as a single food cart in Madison Square Park in New York City in 2000 has become one of America's fastest-growing food chains. In 2014, Shake Shack filed for its initial public offering of stock, and shares rose by 147 percent on the first day of trading. The chain’s success can be attributed to a simple menu of great food that makes any bad day better, including juicy flat-grilled burgers, thick shakes, and creamy frozen custard.

    Custard is made just like ice cream with many of the same ingredients, except custard has egg yolks in it for extra richness. Also, custards are made in ice cream machines with paddles that move slowly so minimal air is mixed in. Home ice cream makers work great for custard, and will churn out a thick, creamy finished product. Using the right ratio of cream to milk and just enough egg yolks, sugar, and vanilla, you can now make an identical hack of Shake Shack’s custard, which is great on its own or topped with syrups, fruit, and candy bits. 

    And don’t forget that custards taste best when they’re fresh. Shake Shack serves the custard within a couple of hours of making it, so consume your copycat custard as quickly as you can after it’s churned. 

    Find out how to duplicate the chain's famous Vanilla Milkshake by just adding milk using the recipe here, and re-create the juicy Shake Shake Burger with my hack here.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    A great cream scone should include just enough cream to help the dough stick together, but not so much that the inside of the scone is gooey. And the perfect amount of butter is required to keep the scone from being either too tough, or too flakey, like pie crust. After two dozen attempts, I believe I’ve found the right ratios that will give you tender, nicely-browned scones with juicy blueberries buried inside—and very little blue dough from blueberry juice, just like the real thing.

    I tried this recipe with every type of blueberry—fresh, frozen, dry, and rehydrated—and found that frozen worked best. After baking, these berries had the same flavor and texture as those in the original scone, so I have to assume that Panera also uses frozen berries. The secret is to first rinse and blot the berries dry before adding them to the dough. If you mix the dough properly, it should be crumbly so that you can easily integrate the juicy berries into every portion of dough. Just don’t squeeze too hard when you form the dough, or the berries may pop and you’ll be seeing blue.

Items: 110 of 272, per page

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...