Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

At the train station in Naugatuck, Connecticut, candy and ice-cream shop owner Peter Paul Halajian used to meet the commuter trains carrying baskets full of fresh hand-made chocolates. The most popular of his candies was a blend of coconut, fruits, nuts, and chocolate that he called Konabar.

In 1919, when demand for his confections grew, Halajian and five associates, all of Armenian heritage, opened a business in New Haven to produce and sell his chocolates on a larger scale. Because there were no refrigerators, they made the chocolate by hand at night, when the air was the coolest, and sold the candy during the day. In 1920 the first Mounds bar was introduced.

Peter Paul merged with Cadbury U.S.A. in 1978, and in 1986 Cadbury U.S.A. merged with the Hershey Foods Corporation, now the world's largest candy conglomerate.

Today the recipes for Mounds and Almond Joy are the same as they were in the roaring twenties.

Source: Top Secret Recipes by Todd Wilbur.

IHOP claims to sell over 400,000 pancakes each day. That's a lot of pancakes. So many, in fact, what if all of those flapjacks were served up on one plate, it would make a giant stack taller than the Sears Tower in Chicago. And much tastier.

According to servers, of all the pancakes flavors and varieties, the Banana Nut Pancakes are one of the most often requested. I've included a recipe for the banana-flavored syrup here, but you can use any flavor syrup, including maple, on these dudes. Check out my other IHOP recipe clones here. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Update 2/8/17: Rather than combining all of the ingredients together in this IHOP banana nut pancake recipe in step #2, use two bowls. Combine the flour, baking powder, baking soda, and salt in one bowl. In the other bowl combine the buttermilk, egg, oil, sugar, and banana flavoring with an electric mixer on medium speed. Combine the dry ingredients with the wet ingredients, mix until smooth, and move on to step #3.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping."

Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces. After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "A Cracker Barrel tradition. Our rich, chocolate cake made with real Coca-Cola is baked right in our own kitchen. It's served with premium vanilla bean ice cream and makes for a warm treat on a cool day."

Cracker Barrel's signature dessert is moist and chocolaty, with just a hint of Coke flavor. Coca-Cola is added to the batter for our clone, and we'll double up on the chocolate by using melted semi-sweet chocolate chips and cocoa powder. A little more Coke goes into the creamy chocolate icing that's also made by melting chocolate chips. Be sure to slide on down to the "Tidbits" at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

It's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product—that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese. I think the "Deluxe" version, with its two-cheese blend, is the better tasting of the two. Now, with this Top Secret Recipe, you can make creamy macaroni and cheese that tastes like Kraft's original at a fraction of the price of the real thing.

Try more of my copycat recipes from Kraft here.

Source: Even More Top Secret Recipes by Todd Wilbur.

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. 

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Find more of your favorite Red Lobster copycat recipes here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: “Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas.”

I’ve learned a lot about cheesecakes over the last couple decades in the process of duplicating a variety of popular versions for the Top Secret Recipes cookbooks, and I’ve made a lot of mistakes. But the biggest secret I’ve discovered for baking picture-perfect cheesecakes is using a water bath. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. If you don’t over mix your filling and use a water bath, you’ll bake a restaurant-quality cheesecake every time. You also need to have a good recipe of course, and this one here is great if you like banana cream pie. It’s quickly become a top choice at the restaurant chain because of the banana flavor hidden in each layer. And everyone knows that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Garlic mashed potatoes are a great side for many entrees, especially when the mashed potatoes are as creamy and flavorful as those at Olive Garden. In our hack, the cloves of peeled garlic are boiled with the potatoes. When the potatoes get passed through a potato ricer (or mashed) the softened garlic cloves go along for the ride and get mashed up too. This way you’re guaranteed to get the perfect amount of flavorful garlic in every bite.

I settled on cream as the dairy used here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate.

This side goes great with our Olive Garden Stuffed Chicken Marsala copycat recipe.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

For many years this entrée has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish which includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.