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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.

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    Score: 4.77. Votes: 13

    When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full month ahead of schedule.

    But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone, and cranked out a clone recipe so you can now re-create the hit sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch.

    The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it.

    To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbits below. 

    If you'd like to kick up your sandwich, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes Spicy Mayonnaise

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    Score: 5.00. Votes: 1

    America’s biggest coffee-house chain has come up with another way to sell us a seasonal pumpkin drink, and this one is pretty damn good. Cold brew coffee is mixed with vanilla syrup and ice, then a pumpkin spice flavored cream is layered on top. If it's in a clear glass you'll see the creamy topping slowly sinking to the bottom like a lava lamp, and the color of the drink will change to a light autumn brown.  

    To make our own version of this drink at home we start by making the secret pumpkin spice syrup from my Pumpkin Spice Latte recipe posted last year, but this time I’m adding an extra tablespoon of pumpkin. You’ll have plenty of this syrup left over to make several more drinks.

    The rest is easy. Grab your favorite cold brew coffee and mix it with some vanilla syrup (like this one from Torani). The cream topping is made by mixing cream with 2% milk in a blender, just until thick. After adding the pumpkin syrup, you pour the topping over your coffee and top it off with pumpkin spice.

    You've just hacked Starbucks new autumn-in-a-cup. Now, how about making some of their famous pastries?

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    Score: 5.00. Votes: 2

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    Now, how 'bout a nice steak to go with your rolls? Check out these copycat recipes for famous entrees.

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

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    When Taco Bell introduced breakfast to America in 2014, the company had high hopes for its new Waffle Taco: a waffle shaped like a taco, filled with scrambled eggs and sausage, and served with a side of syrup. But the Waffle Taco had less-than-stellar sales and the product was eventually yanked off the breakfast menu.

    But another clever morning item, the Breakfast Crunchwrap, continues to sell well at the Mexican food chain. This hexagonal grill-pressed wrap is a variation of the Crunchwrap Supreme, made by wrapping a large flour tortilla around a crispy corn tortilla, meat, cheese, sour cream, lettuce, and tomato (i hacked it in TSR Step-by-Step). When it was introduced in 2005, the Crunchwrap Supreme was Taco Bell’s most successful new product launch.

    The Breakfast Crunchwrap looks exactly like a Crunchwrap Supreme from the outside—albeit slightly smaller—but the inside has been swapped out for morning food. The flour tortilla is wrapped around a crispy hash brown patty that’s been slathered with creamy jalapeño sauce and topped with cheese, eggs, and bacon (or sausage). The flour tortilla is folded over six times to make a pinwheel wrap, then the wrap is pressed on a flat grill until golden brown on both sides.

    In this recipe I’ll show you how to clone the creamy jalapeño sauce, build the wraps, and flat grill them until golden brown using just your stovetop, a skillet, and a saucepan half-full of water.

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    Score: 5.00. Votes: 2

    The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is crazy good, but with spicy mayonnaise, that sandwich is great.

    You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp.

    Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.

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    While seeking out information to help make the ultimate hack of these lettuce wraps for my TV show Top Secret Recipe, I talked to Eric Justice, V.P. of Culinary Development at P.F. Chang's China Bistro who informed me that the restaurant uses a jet cooker stovetop with a high flame to cook food quickly. Jet cookers that blast out powerful 185,000 BTU flames can be found in restaurant supply stores, but I created a clone recipe requiring only the heat provided by most standard home stovetops (a gas flame stove is best).

    I also found out that a well-seasoned wok is preferable for this recipe, but it is also possible to produce a close re-creation of these famous lettuce wraps even without one. If you don't have a wok, use a well-seasoned cast-iron skillet and get it nice and hot. You'll also want to track down the right ingredients: black mushroom soy sauce contributes the dark caramel color to the lettuce wrap filling, and it's best to use Lee Kum Kee brand of hoisin sauce and oyster sauce just as the restaurant does. And finally, Shaoxing rice cooking wine, a secret I learned from Cecilia (Mama) Chiang.

    Heat up your wok (or large skillet) until it smokes and keep the ingredients moving around in the pan so that nothing scorches. This is the recipe that fooled all three judges in a blind taste test on my CMT show.

    Find more of my P.F.Chang's copycat recipes here

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur. 

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    Score: 5.00. Votes: 1

    One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

    The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

    This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

    Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta

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    Score: 5.00. Votes: 1

    Menu Description: "Three layers of light and airy sponge cake and strawberry mousse, drenched in strawberry sauce, topped with vanilla ice cream, fresh strawberries and whipped cream"

    The Strawberry Tallcake is a signature, trademarked item for Ruby Tuesday. It's pretty big, so plan on sharing it. This recipe calls for baking the sponge cake in a large, shallow pan—I use a baking sheet that has a turned up edges to hold in the batter. The strawberry mousse made here to frost the cake is a great, simple-to-make dessert on its own.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    The cool thing about this Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake Mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: strawberries in syrup, the cheesecake mix powder, and graham cracker crumbs. You'll also need vanilla ice cream, a cup of milk, and some canned whipped cream. Toss the first four ingredients below in a blender until smooth, fill 2 glasses, and then top off the shakes with whipped cream and graham cracker crumbs from the kit. Everyone will freak out when they suck strawberry cheesecake through a straw. The recipe below makes 2 regular size shakes, but you can make another 2 shakes using up the remaining strawberries from the cheesecake kit. If you get some additional strawberries in syrup, you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.14. Votes: 22

    After the "Soup Nazi" episode of Seinfeld aired, Jerry Seinfeld and several members of his production crew went over to Soup Kitchen International in New York City for lunch. When owner Al Yegenah recognized Jerry he flew into a profanity-filled rant about how the show had "ruined" his business and he demanded an apology. According to writer Spike Feresten, Jerry gave "the most insincere, sarcastic apology ever given," Yegenah yelled, "No soup for you!" and immediately ejected them from the premises. Knowing that to upset Al was to risk being yelled at and possibly evicted like Jerry, it was with great caution that I approached the order window to ask the Soup Nazi a few questions about the November 1995 Seinfeld episode that made him famous. Needless to say, the interview was very brief.

    TW: How do you feel about all the publicity that followed the Seinfeld episode?
    AY: I didn't need it. I was known well enough before that. I don't need it.

    TW: But it must have been good for business, right?
    AY: He [Seinfeld] used me. He used me. I didn't use him, he used me.

    TW: How many people do you serve in a day?
    AY: I cannot talk to you. If I talk I cannot work.

    TW: How many different soups do you serve?
    AY: (Getting very upset) I cannot talk! (Pointing to sign) Move to the left! Next!

    Check out my other Soup Nazi copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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