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    Score: 5.00. Votes: 1

    This limited-time-only new product from the country’s biggest Mexican fast food chain is easy to make with bagged fries found in the freezer section, and you can make as many or as few as you want at one time since there is more than enough seasoning and cheese sauce for one 2-pound bag. Get Ore-Ida Golden Fries if you can find them, and if you want a good clone you really should fry them, although baking works too. The secret spicy ingredient in this Taco Bell Nacho Fries recipe is brine from the bottled jalapeno nacho slices, plus a little cayenne for extra boom. And if you’re feeling creative, you can make a fry holder like the one Taco Bell serves the fries in by cutting the top off a paper cup. You can also cut the bottom off another paper cup and use it to hold the sauce.

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    Score: 4.67. Votes: 6

    Let's face it, it's the sauce that makes this sandwich so good. If you take the Bourbon Street Glaze away from Subway's new Bourbon Street Chicken Sandwich, you end up with...a boring chicken sub. Once you've got this secret sauce cloned, you can drizzle it over your next boring chicken sub to experience the greatness that is one of Subway's most delicious products.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    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 until it’s served to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef that was more like a flat dumpling 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, and an even darker piece of meat beneath it. I predicted a beef jerky experience, but when I took a bite, I found it to be perfect! The meat was not tough and chewy as I expected. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

    Now, with the mystery of the crispy beef solved, we’ve finally got a great hack for this famous sweet and spicy dish.

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    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 kitchen 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.   

    Pumpkin pie spice makes this recipe easy and much cheaper than buying all the spices separately. It’s a convenient blend of cinnamon, ginger, nutmeg, plus 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 is opaque and creamy. When the syrup is done, a couple tablespoons are added to your latte, then it’s topped 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, inversion blender, or whisk.

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    Potato skins are good for you, but those at chain restaurants can be loaded with fat and calories. For my appearance on The Dr. Oz Show I created this version using oil spray, turkey bacon and reduced-fat cheese to clone the famous potato skins, but with around one-third of the calories and one-quarter of the fat. 
     
    Todd's Dr. Oz Clone
    Calories: 178 (3 pieces)
    Fat: 9g

    Original T.G.I. Friday's
    Calories: 624
    Fat: 41g

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    Panera’s top soup pick in the summer is a creamy vegetarian chowder that’s full of flavor and very simple to duplicate at home once you know an important flavor secret. I started my hack using a vegetable broth since that’s what all the other “copycats” call for, but I found its strong vegetable flavor dominated the soup, so I quickly bailed on that plan. Starting over, I referred to the soup ingredients posted online by Panera Bread and noticed there is no broth in the soup, which means every copycat recipe I found online is wrong. I didn’t want to make the same mistake in my recipe, but without the broth this soup would be severely lacking in flavor, and that’s no good either.

    In many soup recipes, the broth or stock is important for the umami quality provided by the yeast extract added to the product. Yeast extracts are one of the many ways food manufacturers add an MSG flavor-enhancing effect without adding true MSG. Panera does in fact list “yeast extract” as one of the ingredients in the soup, so I needed to find a readily available ingredient that provides the same savory quality. Enter nutritional yeast—or “nooch” as it’s often called—a flakey, nutrient-packed, vegan ingredient that’s growing quickly in popularity thanks to the savory, cheesy flavor it adds to a variety of foods (it’s great on popcorn). Nooch is also popular with the vegans and vegetarians since it’s fortified with vitamin B12, an essential nutrient that's mainly found in animal-sourced foods.

    Now, with nooch in there, along with yellow corn, red skin potatoes, poblano pepper, tomatoes, cilantro, and other tasty things, no broth is required. Just add water and a little patience. 

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    Score: 5.00. Votes: 1

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now iconic recipe I discovered an unexpected technique that I hadn’t seen in any other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that mashed-up yeast dough and pie crust, making a perfectly tender deep dish crust with great flavor that exactly mimicked the original. If you like Uno, you will love this.

    Regarding the cheese: be sure your cheese is at room temperature, and not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch (so that the shreds don’t stick together in the bag), and it won’t melt as smoothly as cheese you shred by hand.

    This recipe will make enough sauce for two pizzas. Just thought you should know that in case you get the urge to make another deep dish after this one disappears.

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    Three components must be mastered to 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. The shrimp at Panda Express is not tightly curled up, and you can do the same thing at home when you fry yours. Pinch the tail of each shrimp after it has been floured and dip it into the batter until well-coated. The weight of the batter will help to unfurl the shrimp, and if you lower each one slowly into the batter it will mostly stay that way. When all of the shrimp has fried, you bake them in the oven so that they are crispy and warm, then toss the shrimp and the nuts in the delicious honey sauce and serve.

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    There are several secrets that had to be unlocked to make this burger a satisfying hack of the signature sandwich from the rapidly expanding New York chain. First, our burger must include a spot-on facsimile of the secret ShackSauce. I got a sample of the sauce from one of our Vegas Shake Shacks and determined the seven common ingredients, including pickle juice, that come together for a great clone.

    Second, our burger must be made with a special ground mix of four different cuts of beef and the patties need to be cooked the right way. I tested many combinations of meat until I landed on a flavorful blend of chuck, brisket, skirt steak, and short ribs. If you don't have a meat grinder at home, you can have your butcher grind these for you. At the restaurant, the ground beef blend is formed into 1/4-pound pucks that are smashed onto the grill with a metal press. Grab a strong spatula and heat up a heavy skillet.

    And third, you'll need some soft buttered-and-toasted potato buns to hold it all together. Shake Shack uses Martin's rolls which are not cut all the way through, allowing the buns to be hinged open for loading. If you can’t find Martin’s, any soft potato rolls will do.

    Follow the easy steps below and soon you’ll be biting into a perfect re-creation of the famous cheeseburger that helped this chain grow from a single food cart in New York City to over 70 stores in just 15 years.

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    Score: 4.00. Votes: 1

    That creamy, white Dijon sauce that smothers the original version of this delicious pasta is luscious indeed but cursed by oodles of flabby fat grams. This can be fixed in our reduce-fat clone by using strained fat-free yogurt-an ingredient apparently inspired by the ancient Mediterranean technique of straining yogurt through a cheesecloth-that adds a thick, creamy conistency to our sauce without adding fat.

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

    Nutrition Facts
    Serving Size - 1 Entree
    Total Servings - 4
    Calories - 730 / Original - 930
    Fat - 8 g / Original - 45g

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