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Pizza Hut Creamy Italian Dressing copycat recipe by Todd Wilbur

Pizza Hut Creamy Italian Dressing

Score: 3.67 (votes: 3)
Reviews: 3
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As Pizza Hut veers away from salads it’s becoming harder to find their popular Italian dressing. Perhaps this is why we’ve been getting an increasing number of requests here to hack the endangered classic salad sauce before it becomes extinct. When a search for the salad dressing here in Las Vegas hit a dead end I was thankful for a TSR fan in Pennsylvania who was able to send me a giant 1-gallon bottle of the stuff that should last me though most of the decade.

Sure, it’s a lot of dressing, but the benefit of having an official bottle is that it comes with an official list of ingredients on the label. That was certainly helpful and informative, although I opted to not include the propylene glycol alginate (ick!) and xanthan gum in my version and kept it to simply basic ingredients, plus MSG. Monosodium glutamate is practically as safe as salt and it’s an important part of the umami flavor found in the original. A respectable recipe of Pizza Hut Creamy Italian Dressing cannot be made without this important ingredient, so include it if you want a perfect match. You can find MSG in stores in the spice aisle under the brand-name Ac’cent or in bulk online.

You might also want to try my clone recipe for Pizza Hut Pan Pizza.

Get This

_main
  • 1 cup mayonnaise
  • 1/3 cup white vinegar
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon MSG (monosodium glutamate)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Italian seasoning blend (marjoram, rosemary, basil, thyme, oregano, et al)
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon red pepper flakes
Do This

Whisk together all ingredients in a small bowl until smooth and creamy. Cover and chill the dressing for at least 30 minutes before using.

Makes 1 cup.

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Reviews
John cox
Apr 24, 2021, 14:08
Todd's recipe is perfect... I added one ingredient and converted it to 48 oz mayo
4 c Hellman's
1 1/3 c Heinz white vinegar
5 tbsp + 1 tsp cane sugar
2 tsp kosher salt
1 tsp MSG
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp dried parsley flakes
1 tsp dried red pepper flakes
1/4 tsp xanthan gum
Blend ingredients with a stick mixer... refrigerate.
Super badass recipe... exactly perfect
Thanks Todd!
Katie Del
Mar 29, 2021, 17:39
This is extremely close in flavor to Pizza Hut’s original, even without the recommended MSG, which I didn’t have. I’m going to pick some up just for this. I love dipping leftover pizza in the original, now I can make my own at home! Thanks for doing the legwork!

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    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

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  • Not rated yet
    IHOP Chocolate Chocolate Chip Pancakes

    A scoop of cocoa powder and a handful of chocolate chips are mixed into the chain’s famous buttermilk batter for a bold stack that is a chocoholic’s dream come true. And making a picture-perfect home hack with my IHOP Chocolate Chip Pancake recipe is about as easy as cooking can get.

    Just before you serve up each stack, drizzle it with chocolate syrup and add more chips. Finish it up with a pile of whipped cream on top, and some warmed maple syrup on the side.

    Check here for many more of my IHOP copycat recipes.

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    Wolfgang Puck Chinois Chicken Salad

    This iconic Chinese chicken salad, born at Wolfgang Puck’s Chinois restaurant in Santa Monica, California, can also be found on menus at other Puck dining rooms, including Wolfgang Puck Bar & Grill and Wolfgang Puck Player’s Locker, both in Las Vegas.

    It's a decades-old secret recipe that is often imitated but never duplicated since no knockoff I've found includes all the ingredients necessary to create the signature taste. In my underground lab, I sat down with my “to-go” salad (dressing on the side, of course) and meticulously deconstructed it by separating all the ingredients into small bowls. After working for about 45 minutes with the tweezers, I had separate piles of napa cabbage, various greens including frisée, radicchio, shredded carrot, and another shredded root vegetable that I have yet to see anyone include in their so-called “hack”: daikon radish.

    In my Wolfgang Puck Chinois Chicken Salad recipe below I’ll show you how to make the perfect blend of greens (including another secret ingredient that recipes miss), and the ultimate way to clone the famous dressing. I’ve also got easy hacks for perfect candied sesame cashews and crunchy wontons to sprinkle on top, plus I’m including a handful of step photos to ensure that your salad comes out perfect.

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  • Score: 5.00 (votes: 1)
    Popeyes Homestyle Mac & Cheese

    In late 2021, Popeyes debuted a new macaroni and cheese recipe made with cheddar, cream, and butter, and browned nicely on top like it was just pulled out of Mom’s home oven. After analyzing the real thing from Popeyes in my kitchen lab and experimenting with multiple batches, I was eventually able to reproduce the dish so the same great mac & cheese taste can now come out of your OWN home oven. And the best part: it's super easy to make. You'll like that.

    I created my Popeyes Mac & Cheese recipe using the same ingredients used by the chain: cheddar cheese, whole milk, heavy cream, unsalted butter—all wholesome foods without any weird stuff. We'll make a quick roux for the cheese sauce using a little flour, and I’m also adding easy-melting American cheese into the mix for its keen ability to keep the sauce from becoming grainy, as cheddar-based sauces tend to do.

    Combine the sauce with the pasta, brown the top under a broiler, and you just home-styled your way to a delicious mac & cheese masterpiece.

    Get more cool Popeyes hacked recipes here.

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  • Not rated yet
    Applebee's Spinach & Artichoke Dip

    When I saw a recent Mashed.com poll where most people picked the spinach & artichoke dip as their favorite appetizer on the Applebee’s menu, I realized I haven’t yet cracked the recipe, and immediately got to work.

    I've hacked many spinach & artichoke dips over the years, but this one is different with a blend of Italian cheese in the mix. Thankfully, grocery stores usually have bags of pre-blended shredded Italian cheese, to make things easy. With that cheese blend, plus some additional Asiago and Parmesan, we've got a spot-on match to Applebee's Spinach & Artichoke Dip.

    No need to defrost the frozen spinach ahead of time—that will be taken care of when it steams in your microwave. Add the steamed spinach to the cheese and other ingredients in a saucepan with the trimmed artichoke hearts, and when it’s hot, sprinkle on some more Parm, brown it under your broiler, and bust out the chips.

    Check out my recipe for Applebee's Chicken Wonton Tacos and more here

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  • Not rated yet
    Del Taco Tamales

    This 600-unit Mexican fast food chain celebrates the holidays each year with delicious little $2 corn husk-wrapped pork tamales made from a traditional recipe for authentic south-of-the-border taste. The only problem is when the holidays go away, so do these tasty tamales. And that's why we bust out this Top Secret Recipe.

    Making authentic tamales is not difficult, but it does take time. The pork requires a braise for several hours to get it fork-tender, and the wrapped tamales will take around 2 hours to steam until they're done.

    My Del Taco tamale recipe is inspired by traditional tamale recipes that include a braising sauce for the pork made from rehydrated guajillo peppers. To coax out more flavor, I chose to first toast the peppers before adding them to the liquid. And rather than using lard in the masa dough, I found a combination of vegetable shortening and butter to be a more flavorful alternative.

    Steam all 24 of tamales until they are fully cooked, and store those you can’t eat in your freezer for several weeks. Steam the frozen tamales for 20 to 30 minutes, and they’ll taste as good as fresh.

    How about a cold margarita to wash down those tamales? Find your favorite famous drink recipes here.

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool.

    Find more of your favorite Wendy's copycat recipes here

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  • Not rated yet
    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

    Try other famous copycat sauce recipes here.

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  • Not rated yet
    Jovy Fruit Rolls

    Fruit leather first emerged in the U.S. in New York City in the early 1900s when Syrian immigrants dried apricot paste until it was chewy, and it came in one flavor: apricot. Louis Shalhoub, whose grandfather George was one of those immigrants selling apricot fruit leather in the early days, founded Joray in the 1960s and sold the first commercial fruit rollups in America in a variety of non-apricot flavors. Shortly after that, General Mills came out with their own brand of Fruit Roll-Ups in various kid-friendly forms including Fruit-by-the-Foot and Gushers, and today those are the chewy fruit snacks that dominate the market.

    After checking out the ingredients in the Joray and General Mills chewy fruit products, neither seemed worthy of a clone. Joray rolls are all apricot puree-based fruit rolls, sweetened with corn syrup and sugar, artificially flavored, and diluted with flour for a red licorice vibe. The texture of these rolls was hard and overly chewy, and the fruit flavors were lacking. On the other hand, the flavor of the General Mills rolls was delicious, and the products were always soft and chewy as you would expect. But with so much sugar and just a wee bit of real fruit pear puree in the mix, these products aren’t much more than candy.

    As it turns out, the fruit rolls with the deepest histories are not the best fruit rolls on the market. That honor goes to Jovy, a brand from Mexico with fruit rolls in a variety of flavors that actually taste like the fruit that’s printed on the label. Jovy does this by using real fruit and berries combined with a blend of apple and pear. Apples and pears have subtle flavors that party well with other fruits, plus their high pectin content contributes a pleasant chewy texture to the finished product. Jovy enhances the fruitiness of their product by adding artificial flavors and colors to the rolls, but I chose to go with all-natural ingredients in this hack so that the real fruit flavors could shine.

    I’m including recipes for three Jovy Fruit Roll flavors: strawberry, raspberry, and mango; all of which call for frozen fruit or berries so you can make these any time of the year. Puree everything for the roll of your choice in a food processor or blender, then pour 1/3-cup portions onto baking mats and bake at a low temperature until you can peel off the tasty fruit leather. If you have a “time bake” or “cook time” setting on your oven, you can start a batch in the evening, the oven will turn off automatically when it's done, and your fruit will be cool and ready to roll in the morning.

    Find more fun snack recipes here

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Buttermilk Biscuits

    A great buttermilk biscuit isn’t hard to make. This is good news if you're serving hundreds each day as they do at this popular Southern kitchen chain. But a simple recipe such as this one is also a blessing when you need to whip up a modest batch at home for your hungry gang of biscuit fanatics, and it's an added bonus if they taste as good as the famous biscuits from Cracker Barrel. 

    The secret to tender, flakey biscuits like you get at the restaurant chain is using a lower-gluten self-rising flour such as White Lily; a staple for Southern biscuit recipes. A bit of shortening in the mix will help tenderize the finished product, as will a light mixing hand. Overmixing the dough may toughen your biscuits, so mix the dough gently and only as much as you have to.

    If you don’t use White Lily flour and go with a heavier self-rising flour such as Gold Medal, take note that you may have to add a couple of tablespoons more buttermilk to the dough to loosen it up. Good biscuit dough should be soft, but not sticky.

    After making these Cracker Barrel biscuits from scratch, try home versions of Cracker Barrel hash brown casserolebuttermilk piemeatloaf, and more.

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  • Not rated yet
    Cracker Barrel Biscuit Beignets

    The delicious beignets Cracker Barrel creates with the chain's famous buttermilk biscuit formula are unlike traditional beignets in that they start with such a tangy dough. But once you add all the sweet stuff—cinnamon-sugar, powdered sugar, and butter-nut sauce—the saltiness is offset, resulting in a perfect harmony of great flavor.

    The dough here is a tweaked version of my hack for Cracker Barrel's Buttermilk Biscuits, but unlike that dough where we strive for flakiness in the finished product, this dough won't call for a light stirring hand. Instead, you should give this dough a decent beating in the mixing bowl to tighten it up so that it resists oil absorption when deep-fried.

    Along with all the steps and step photos for a great copycat of Cracker Barrel biscuit beignets, I’m also including my new hack for a delicious butter-nut dipping sauce that tastes just like what the chain serves, except this one is made with real butter. 

    Find more of your favorite Cracker Barrel dishes here

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  • Not rated yet
    IHOP Swedish Crepes

    Menu Description: “Four delicate crepes topped with sweet-tart lingonberries and lingonberry butter.”

    Good crepes should be soft in the middle, crispy around the edges, buttery, custardy, a bit sweet, and slightly salty, and there are many ways to achieve all this. But to make crepes like those served at IHOP, the formula needs to be specific.

    Over two days I made dozens of crepes with minor adjustments to all seven ingredients until I finally settled on the version here that best mirrors the look and taste of the delicious IHOP Swedish Crepes. You'll get ten tasty crepes using a 10-inch non-stick skillet, and the recipe is very easy.

    Top them with my simple formula here for the lingonberry butter using bottled lingonberries and softened butter, and now your IHOP Swedish Crepe recipe hack is complete. If you like crepes, you’ll definitely love these.

    I cloned a ton of items from IHOP. See if I hacked your favorite here.

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  • Not rated yet
    P.F. Chang's Kung Pao Brussels Sprouts

    Use my recipe for P.F. Chang’s incredible Kung Pao sauce and toss it with fried Brussels sprouts, peanuts, and Thai chilies and you get one of this Chinese bistro’s most popular new starters. And now, with this exclusive Top Secret Recipe, you'll have possibly one of your new favorite ways to serve Brussels sprouts. 

    You’ll get a half cup of the secret kung pao sauce—that will be enough to sauce 1 pound of Brussels sprouts in 2 separate batches.

    Oven baking, like other "hackers" recommend, will not give you the crispy texture of the original. These must be deep-fried. Even though you’ll be frying 8 ounces of Brussels sprouts at a time, you’ll want a wide-mouthed pan like a large saucepot, Dutch oven, or a deep fryer so that you don’t crowd the Brussels sprouts. Also, they will spatter for about 30 seconds when they first hit the oil, so a lid or a spatter guard will definitely come in handy.

    Once the oil is hot and the sauce is made, it takes just 5 minutes to get this delish dish on your table.      

    Have you decided on an entrée to serve with this? There are a lot more P.F. Chang's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Shakey's Mojo Potatoes

    Sherwood Johnson survived a case of malaria while serving in World War II, which left him with some residual nerve damage and a new nickname: Shakey. Despite his affliction, Shakey Johnson was still able to bang out toe-tapping Dixieland jazz on the piano night after night in the pizza parlor he opened in Sacramento in 1954, where live jazz accompanied the thin crust pizza and cold pitchers of beer.

    Shakey’s became the first franchised pizza restaurant in the U.S., and by 1974 the chain had 500 stores across the U.S. The #1 dish is clearly the made-to-order pizza, but the chain’s trademarked crispy battered potato slices are a close runner-up and a perfect tasty subject to hack.

    Recipes that claim complete pancake mix is the secret breading ingredient in Mojo Potatoes fail to observe that pancake mix contains sugar, and there is no noticeable sweetness in the breading of the Mojos. I also decided that dry breading wouldn't work since in my tests the paprika failed to bloom and give the coating a perfect hue like it does when the mixture is wet.

    I eventually settled on a simple wet batter made with seasoned salt, flour, and little cornstarch for crunch to best match the flavor, crispiness, and red/orange tint of the real thing from America’s first pizza chain. Use this original technique, and these handy step photos, to make extra crispy potatoes the Shakey's way.

    There's your appetizer, now what's for dinner? Find clones for some of your favorite famous entrées here.

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  • Score: 5.00 (votes: 1)
    Pei Wei Pad Thai

    If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.

    To duplicate Pei Wei Pad Thai at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.

    The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them. 

    This hack will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.

    Check out my recipe for Pei Wei Better Orange Chicken here

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  • Score: 4.60 (votes: 5)
    Panda Express Chow Mein

    I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking. 

    Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.

    Find more of your favorite Panda Express copycat recipes like fried rice and firecracker chicken here.

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  • Score: 5.00 (votes: 2)
    Chick-fil-A Spicy Deluxe Chicken Sandwich

    This chain’s not-spicy original chicken sandwich which debuted in 1964 was the first chicken sandwich introduced to America by a fast food chain, and it put Chick-fil-A on the map. By diversifying the menu with new products such as this kicked-up version of the famous sandwich, the chain grew over the years to become the #1 chicken restaurant in the nation, and this sandwich is now one of the most popular picks on the menu board.

    The secrets for a good clone of the Chick-Fil-A Spicy Deluxe Chicken Sandwich lie in the brine and the breading. I recently obtained some insider intel confirming the long-standing rumor that pickle juice is the brine. I hadn’t called for it in my prior Chick-fil-A clones because the listed ingredients for the sandwich didn’t include it. I’m not sure why that is, but my latest test versions with the pickle juice were noticeably better, so now it’s in there. You should also know that MSG is an important ingredient in both the brine and breading, so don’t leave that out if you want the best clone.

    Use this special trick to get three perfect sandwich-size cutlets out of each chicken breast, and then give the chicken a nice 4-hour brine. Your patience will be rewarded with one of the best chicken sandwich hacks to come out of a home kitchen. 

    Now, check out my version of Chick-fil-A Mac and Cheese!

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  • Not rated yet
    Cheesecake Factory Spicy Cashew Chicken

    This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.

    The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.

    The secret of the great flavor is in the sauce, which has now been hacked for you in this recipe. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.

    If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits.    

    If you like this recipe for Cheesecake Factory Spicy Cashew chicken, you'll want to check out more of my copycat Cheesecake Factory recipes here.

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  • Not rated yet
    Carl’s Jr./Hardee’s Hand-Breaded Chicken & Waffle Sandwich

    In the midst of the chicken sandwich wars of 2019-2021, Carl’s Jr. (Hardee’s) debuted a simple chicken and waffle sandwich that is surprisingly good. Crispy chicken breast is doused with maple butter sauce and sandwiched between two Belgian waffle buns for a sweet-and-savory handful of fab.     

    To clone the sandwich at home, the chicken gets brined for great flavor and juiciness like the real thing, then it’s cooked until perfectly golden brown and crispy. The maple butter sauce is easy to hack with just three ingredients and a mixer.

    The biggest secret I reveal is how to make Belgian waffles with one flat side just like the real sandwich using a standard waffle iron and a piece of folded aluminum foil. Those exclusive tricks are here plus plenty of helpful step photos so your homemade Carl's Jr. chicken & waffle sandwich will come out perfect.

    Find more of my copycat Carl's Jr. recipes here

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  • Not rated yet
    Gatorade Orange Sports Drink

    Researchers at University of Florida’s College of Medicine developed Gatorade in 1965 when the head coach of the Florida Gators football team requested a specially designed drink that could replace lost fluids during hot weather games. With players pounding the new sports drink, the Gators went on to take their first Orange Bowl victory in 1967 against the Georgia Tech Yellow Jackets. When the head coach of the Yellow Jackets was asked why his team lost, he said, “We didn’t have Gatorade. That made the difference.” Later that year, Gatorade became the official drink of the NFL.

    The secret to making Gatorade at home is not just about getting the flavor right but also about locating a simple source of the drink’s important supplemental ingredients, potassium and dextrose. Potassium (along with salt) replaces electrolytes that are lost when you sweat to ensure proper functioning of your brain and organs. I discovered that a good source of potassium is Morton’s salt substitute, which is made with potassium chloride. Most supermarkets should have it stocked near the salt.

    Dextrose, on the other hand, is a natural sugar that absorbs quickly into your body to restore glycogen in muscles lost during physical activity. Bodybuilders and athletes use it during and after games and workouts to speed up recovery and stimulate muscle growth. Luckily, I was able to find the perfect product that added just the right amount of dextrose to 64 ounces of water and that also came in the perfect orange flavor: Willy Wonka Pixy Stix. Find the large 1-ounce size in the giant plastic straw, and grab two. I found them online for 50 cents each.

    Dump everything here into a 64-ounce pitcher of water, stir to dissolve, and in just a few minutes you’ll have the same taste and energy benefits of one of the two original flavors of Gatorade, but at about half the price.

    Find more recipes for more famous drinks here.

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

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  • Not rated yet
    Domino's Cheeseburger Pizza

    Domino’s new specialty pizza with seasoned ground beef, onions, tomatoes, and three kinds of cheese will shock your mouth. Even though this pie is more cheese than burger, the secret ketchup-mustard sauce hidden beneath it all makes each mouthful taste like you’re biting into a flat cheeseburger. The only thing missing is pickles.

    Before getting to work on the ketchup-mustard sauce, ground beef, and blend of cheeses, I slightly tweaked the Domino’s pizza dough hack from Step-by-Step. The dough here calls for high-gluten flour, which you can find online, to create the same chewiness in the dough as the real thing. But don’t worry if you can’t find high-gluten flour, just increase the bread flour to 25 ounces (4½ cups).

    The unusual combination of American, provolone, and Cheddar cheese is not what you’d expect on a pizza, but for this particular pie you won’t miss the mozzarella. You’ll need to dice the American and provolone since they usually come sliced and are too soft to shred. Stack everything on your custom dough, bake until the cheese browns, and it’s ready to devour. My Domino's Cheeseburger Pizza recipe makes two large pizzas, so there should be more than enough for your crew.

    You might also like my recipe for Domino's Crispy Bacon & Tomato Specialty Chicken.

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  • Score: 5.00 (votes: 1)
    Church's Chicken Honey Butter Biscuits

    It took more than good chicken for the small fried chicken shack in San Antonio, Texas to blow up into an international fried chicken superstar with over 1000 units in 35 countries. Thanks to these biscuits—so good they trademarked the name—hungry mouths have more than one reason for a quick Church’s run.

    No need for a biscuit cutter to make Church's Chicken Honey Butter Biscuits at home since these are drop biscuits you form by hand. But it is recommended to use a silicone baking pad if you have one to keep the bottoms as light as possible.   

    Brush on the honey butter the moment the biscuits come out of the oven, and when they cool they’ll have glistening tops just like the real ones.

    Now, what's for dinner? Check here for cool copycat recipes for famous entrees.

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  • Not rated yet
    Domino's Chicken Taco Pizza

    If you like pizza, and you like chicken tacos, you’re going to love this recipe for Domino's Chicken Taco Pizza. Domino’s figured out how to combine grilled chicken, three kinds of cheese, green pepper, onion, and tomato onto a hand-tossed crust brushed with a secret seasoning blend so that each bite tastes like a taco.

    The secret seasoning is a big part of the secret so that hack is here, along with the secret blend of cheese, and how to make a chewy pizza chain-style crust, including the garlic spread that gets brushed on at the end

    The dough recipe is based on the Domino’s Cheese Pizza hack that I revealed on my show Top Secret Recipe and in Step-by-Step. It includes high-gluten flour for extra bite, but if you can’t find that you can increase the bread flour to 25 ounces (4½ cups), and your pizzas will still come out great.

    Domino's is creating killer new appetizers. Check out my clone recipes here

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  • Not rated yet
    Cracker Barrel Baked Apple Dumplin

    One of the best choices you will make in life is having this dish for dessert when you’re at Cracker Barrel. They call it a “dumplin” but it’s just a little streusel-covered apple pie, served up hot in its own small baking dish with two scoops of vanilla bean ice cream on top, and drizzled with warm apple/caramel sauce—it's good stuff. Take a bite and you may notice the apples inside taste like Cracker Barrel’s Fried Apples side dish, so we'll use my previous hack for that part to bring it all together.

    My Cracker Barrel Baked Apple Dumplin recipe makes two small pies that serve up to four. Check out more of my cool copycat recipes from Cracker Barrel here.

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  • Not rated yet
    Kobe Ichiban Japanese Steakhouse Shrimp (Yum Yum) Sauce

    For years, I’ve been hearing about a delicious seafood dipping sauce at Japanese steakhouses called "shrimp sauce" or "yum yum sauce." Research revealed many independent Japanese steakhouses with "the best sauce," but it was the name of an 11-unit chain called Kobe Ichiban in Central Florida that came up most often.

    When I next found myself in Orlando, Florida presenting some cooking demos at a home show, I dropped in on Kobe Ichiban for dinner and there it was: the light orange creamy dipping "yummy" sauce that everyone was raving about. It was sweet and sour and salty and creamy, and it tasted amazing on the shrimp—as well as on everything else.

    I poured some into some small plastic storage bags I had with me (always come prepared!), then popped them into a cooler for the long trip back to Las Vegas, where, in the underground lab, a clone for this much-requested delicious dipping sauce was finally completed. Now, you can enjoy homemade Yum Yum Sauce anytime.

    Find more of my copycat recipes for famous sauces here.  

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  • Not rated yet
    Red Robin Burnin' Love Burger

    Menu Description: “Fried jalapeno coins, house-made-salsa, pepper-Jack, lettuce, tomatoes, and chipotle aioli.”              

    This 570-unit full-service chain has a sizeable menu, but it’s the thick 1/3-pound gourmet hamburgers, like this boomin’ bestseller, that bring in the crowds. And if you’re a burger lover who enjoys burgers that bite back, this recipe for Red Robin Burnin' Love hamburger is for you. 

    To assemble your own version of this big beauty, I’ll first show you (with photos) how to make perfect crispy jalapeno coins and a simple chipotle aioli. The seasoning formula for the beef patty that I’m including here is an updated and improved version of the secret sprinkle I hacked years ago, but this time we’ll use easier-to-find ingredients.  

    Once you’ve prepped these components, it’s time to kick up the flames and grill some burgers. Top your burgers with pepper-Jack cheese, and assemble everything on sesame seed buns along with salsa, lettuce, and tomato. Then open wide. 

    Look here for more of your favorite dishes from Red Robin, Yummm.

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    Olive Garden Chicken and Shrimp Carbonara

    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 sautéed on the stovetop. Put it all together, and you've got four generous servings of Olive Garden Chicken and Shrimp Carbonara with that fabulous sauce, and an impressive dinner for your hungry carbonara cravers.

    Find more of your favorite Olive Garden copycat recipes here

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    Domino's Sweet Mango Habanero Sauce

    This is the hottest of Domino’s dipping sauce offerings, and many would say it’s the best. The big sweet-and-sour flavors hit you first right out of the gate, then the habanero creeps in to remind your mouth which ingredient is the boss.   

    Sure, habanero is in the name, but there are actually several peppers at work here including jalapeno and red bell, and three juices: mango, orange, and lime. For your clone, everything gets pureed in the blender until smooth. When your Domino's Sweet Mango Habanero sauce has cooled, use it as a dip or baste for chicken fingers, nuggets, wings, coconut shrimp, salmon, and pizza (yes, pizza!). Give it a try with my Domino's pizza copycat recipes here

    Come for the great flavor, but stay for the heavenly heat of my simple and delicious original recipe for Domino's Sweet Mango Habanero sauce. Includes handy step photos. 

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I'm Todd Wilbur, Chronic Food Hacker

For over 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.

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