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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 duplicate the taste of iconic dishes and treats at home. Todd's recipes are easy to follow and fun to make. Search for recipes by category here. New recipes added every week.

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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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    Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. Here's their cheesecake twist on the delicious Key lime pie. Since Key limes and Key lime juice can be hard to find, this recipe uses standard lime juice which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. This recipe also requires a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes.

    Try more of my Cheesecake Factory hacks here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

    Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

    I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

    With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

    The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

    Try making your other favorite condiments at home, like ketchup or mustard, with my copycat recipes here

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    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.

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

     

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    Menu Description: “Northern Spy apples baked in a pastry crust topped with vanilla ice cream and a caramel drizzle.”

    The most important component of a good crostata, or Italian baked tart, is a great crust. When cloning this top Olive Garden dessert, that's where I first focused my efforts, baking dozens of slightly different unfilled sugared crusts. Thankfully, flour is cheap. Once I had an easy, yet still delicious and flakey crust that was as good, if not better, than the real thing, I turned to the filling.

    Olive Garden uses Northern Spy apples in the crostata, which are somewhat tart, firm apples often used in pies. But they are hard to find. If you can’t find Northern Spy apples, the much more common Granny Smith apples work just fine here. As for chopping the apples, I noted that the apple pieces in the real crostata have no uniformity—the apples appear to be sliced, then those slices are coarsely chopped, resulting in a mixture of small and large apple pieces. We'll do the same here.

    After your crostatas have been baked to a golden brown, top each one with a scoop of ice cream and drizzle some caramel sauce over the top for a beautiful dessert no one will have the power to resist. 

    This recipe makes four crostatas, which is enough for eight people to share. If you have crostatas left over, they can be stored in a covered container for a couple of days, then reheated under a broiler until hot just before serving.

    Want some more of my Olive Garden clone recipes? I've got a bunch right here.

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    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 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.

    Find more of my copycat recipes for famous sauces here.  

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    Score: 5.00. Votes: 1

    Menu Description: "The one and only! The style we invented over 30 years ago; they're breaded by hand, tossed in your choice of wing sauce and served by your favorite Hooters girl."

    When I first hacked this recipe back in 1997 for the book Top Secret Restaurant Recipes, Hooters wings looked different than they do today. The chain used to leave the pointy end of the wing attached to the middle piece, or “flat,” which, frankly, is unnecessary because there is very little meat on the tip segment. Today the chain serves wings like everyone else, with drumettes and flats completely separated, and delivered by waitresses in the same bright orange shorts as when the chain started in 1983.

    One thing that wasn't available to me back then was the opportunity to examine the chain’s packaging for the lists of ingredients on signature items like sauces and breading. Today, since they sell these items as retail products, I can take advantage of labeling laws that require ingredients to be clearly listed and see what really goes into these recipes. Using that new information, I’ve made a few small tweaks to improve my recipe from over 20 years ago, including two versions of the kickass wing sauce—medium and hot—for your wing-devouring pleasure.

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    Menu Description: "Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto, and a lemon garlic sauce.”

    This Olive Garden grilled chicken margherita recipe starts with a quick 30-minute brine to bless the chicken with flavor and juiciness. While the chicken is marinating and then grilling, you’ll have plenty of time to make the basil pesto and lemon garlic sauce knockoffs.

    When the chicken comes off the grill, top it with cheese and pop under the broiler for a nice melt. Once plated, the chicken is doused with the delicious lemon garlic sauce, topped with pesto, and dressed up with colorful grape tomatoes.

    And if you’re into it, I’ve also worked up a clone for the side served with this entree at Olive Garden—Parmesan zucchini. The hack is in the Tidbits below if you’d like to include this simple side with your copycat plate, like they do in the restaurant.

    This recipe makes four servings, which is four lunch-size servings at Olive Garden, or two dinner portions. Now, how hungry are you?

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    This delicious new appetizer from the Cheesecake Factory features four little sandwiches, each packing big flavor. Smoked pork belly is slathered with barbecue sauce, then stacked on soft slider buns with spicy sauce, creamy coleslaw, and crispy fried pickles. Smoked pork belly is the star, so you’ll either smoke some yourself using a smoker or use your grill with the technique described in the Tidbits below. You need around 10 ounces of pork belly to get 6 ounces when smoked, or 1½ ounces per sandwich.       

    The coleslaw is easy, the spicy sauce is easy, the barbecue sauce is premade (bottled), and the fried pickles are a simple exercise in breading and frying that anyone can master. After the pork belly is perfectly smoked and fall-apart tender, stack everything on your favorite toasted soft slider rolls and let the devouring begin.

    Click here for more clone recipes for Cheesecake Factory's famous cheesecakes, appetizers, entrees, soups and more! 

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    Score: 5.00. Votes: 1

    In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

    Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

    I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below. 

    My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

    This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

     

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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.

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