Just like the pro chefs use. A secret blend of herbs and spices that will make your homemade steaks taste like they came from a famous steakhouse chain. All-natural. Contains no MSG or preservatives. Great for anyone who likes a truly amazing steak.

Top Secret Steak Rub is created by Food Hacker Todd Wilbur who has spent the last 30 years reverse-engineering popular menu items at the most-loved restaurant chains across America. By identifying the herbs, spices and other ingredients that make great restaurant food taste so good, Todd created this custom Top Secret Steak Rub to help you make restaurant-style steaks at home. All it takes is just a few shakes. Then cook the steaks your favorite way.

7-ounce bottle. Money back guarantee. Kosher certified. Gluten-free.

You may also like Top Secret Chicken Rub, Top Secret Fish Rub.

Just like the pro chefs use. A secret blend that will make your homemade fish taste like it came from a famous seafood chain. All-natural. Contains no MSG or preservatives. Great for anyone who loves fish. And it's especially amazing on salmon.

Top Secret Fish Rub is created by Food Hacker Todd Wilbur who has spent the last 30 years reverse-engineering popular menu items at the most-loved restaurant chains across America. By identifying the herbs, spices and other ingredients that make great restaurant food taste so good, Todd created this custom Top Secret Fish Rub to help you make restaurant-style fish at home. All it takes is just a few shakes. Then cook the fish your favorite way.

5.3-ounce bottle. Money back guarantee. Kosher certified. Gluten-free.

You may also like Top Secret Steak Rub and Top Secret Chicken Rub.

This unique blend of five ripe ground chili peppers of varying intensity wakes up practically any dish, adding awesome flavor and perfect—but not overwhelming—heat. The peppers included in the blend range from sweet (bell) to hot (habanero). The sweet hits your tongue first, then the hot creeps in.

Hell Flakes does NOT contain salt, vinegar, MSG or other ingredients found in liquid hot sauces—you get just pure chili flavor!

Hell Flakes is made from 100% natural chili peppers, which are a thermogenic, anti-inflammatory food. Capsaicin in the peppers helps to supercharge your metabolism so that you burn calories even after you've finished eating, and the peppers have an anti-inflammatory effect on your body to help give you relief from aches and pains.

Hell Flakes takes crushed red pepper flakes to the next level with smaller flakes and better flavor. Hell Flakes comes in a long-lasting flip-top shaker bottle to distribute the micro-flakes perfectly over your food. 

Hell Flakes was developed by food hacker Todd Wilbur, host of Top Secret Recipe on CMT-TV, and author of 11 Top Secret Recipes cookbooks.  

1.9-ounce shaker bottle. Money back guarantee. Kosher certified. Gluten-free.

Take advantage of our flat rate shipping: up to 2 bottles from just $3.21!

You may also like Top Secret Steak Rub and Top Secret Chicken Rub.

per month*

Includes eight (8) 79¢ recipes of your choice each month!

If you like Chick-fil-A's sandwich sauce, you'll love this.

Created by food hacker Todd Wilbur, this copycat Chick-fil-A sauce is inspired by the sweet and smoky secret chicken sandwich sauce that is the top pick at the restaurant. 

Use it on chicken, ham and turkey sandwiches, or as a delicious dipping sauce for chicken fingers and nuggets.

11-ounce bottle.

If you like In-N-Out's burger spread, you'll love Top Secret Recipes Secret Burger Spread.

Created by food hacker Todd Wilbur, this sauce is inspired by the secret spread In-N-Out uses on their world-famous hamburgers. 

Use it on your own burgers, sandwiches, and wraps.

11-ounce bottle.

per month

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

Buy the #1 National Bestseller from America's Clone Recipe King, signed by the author, and we'll include a free bottle of our Hell Flakes, a 5-pepper microflake blend to kick up all your grub!

For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. These recipes are not found individually on the website with the exception of just a few.

Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes® Step-by-Step hacks: 

• KFC® Original Recipe® Fried Chicken and Cole Slaw 
• Cinnabon® Classic Cinnamon Roll 
• IKEA® Swedish Meatballs 
• Outback Steakhouse® Alice Springs Chicken® 
• Pinkberry® Original Frozen Yogurt 
• Raising Cane's® Chicken Fingers and Sauce 
• Arby's® Curly Fries 
• Lofthouse® Frosted Cookies 
• Wendy's® Chili 
• Panera Bread® Fuji Apple Chicken Salad 
• Starbucks® Cake Pops 
• Cafe Rio® Sweet Pork Barbacoa 
• McDonald's® McRib® Sandwich 
• The Melting Pot® Cheddar Cheese Fondue 
• P.F. Chang's® Chicken Lettuce Wraps 
• The Cheesecake Factory® Stuffed Mushrooms 
• Ben & Jerry's® Chocolate Chip Cookie Dough Ice Cream 
• Chick-fil-A® Chicken Sandwich 
• Chili's® Baby Back Ribs 
• Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak 
• Cracker Barrel® Hash Brown Casserole 
• Mrs. Fields® Chocolate Chip Cookies 
• Ruth's Chris Steakhouse® Sweet Potato Casserole 

And over 100 more delicious dishes, from snacks and appetizers to entrees and desserts!

Craving more of Todd's recipes? There are 11 cookbooks in all! 

Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King! 

For more than 20 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectible discoveries with readers everywhere.

Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out! 

Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more...

Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing! 

Click on the "Table of Contents" link, underneath the book graphic on the left to see the full list of recipes included in this cookbook. 

You may also like: Top Secret Restaurant Recipes 2, and Top Secret Recipes Step-by-Step.

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December of 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Source: More Top Secret Recipes by Todd Wilbur.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep-fried until golden brown. KFC uses small chickens that cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

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

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).

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.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Source: More Top Secret Recipes by Todd Wilbur.

In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again.  Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

How about some of those famous Boston Market side-dishes to go with your copycat  meatloaf recipe? I've cloned all the best ones here.

Source: Even More Top Secret Recipes by Todd Wilbur.
Try my improved version in Top Secret Recipes Step-by-Step.

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.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Exclusive signed copy. After 10 years of research in the Top Secret Lab, America's Clone Ranger emerges with his highly anticipated follow-up to the best-selling Top Secret Restaurant Recipes cookbook. 

Author Todd Wilbur reveals 150 new secret formulas for duplicating the taste of your favorite dishes from America's biggest restaurant chains including Applebee's, Olive Garden, Outback Steakhouse and many others. 

Todd's simple recipes and detailed blueprints will have you creating culinary copycats that will fool even the most critical connoisseurs at a fraction of the cost of eating out. But beware, everyone will be so amazed, you may have to start taking reservations! 

Discover the secrets to making your own versions of Original Pancake House Apple Pancake, Olive Garden Sicilian Scampi, The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake, Chili's Grilled Baby Back Ribs, Romano's Macaroni Grill Penne Rustica, Applebee's White Chocolate & Walnut Blondie, Red Lobster Cheddar Bay Biscuits, Tony Roma's Baked Potato Soup, Houston's Chicago-Style Spinach Dip, Benihana Ginger Salad Dressing, IHOP Country Griddle Cakes, Carrabba's Chicken Marsala, T.G.I. Friday's Pecan-Crusted Chicken Salad, Chili's Southwestern Eggrolls, Olive Garden Lemon Cream Cake, Bennigan's The Monte Cristo, P.F. Chang's Orange Peel Chicken, Outback Steakhouse Kookaburra Wings and many more. 

Click on the "Table of Contents" link (underneath the book graphic on the left) to see the full list of recipes included in this cookbook.

Other books you may like: Top Secret Restaurant Recipes and Top Secret Restaurant Recipes 3. 

For many years this entree 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 and 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.   

Save money with this combo pack. You get all three of Todd Wilbur's "Top Secret Steak Rub," "Top Secret Chicken Rub," and "Top Secret Fish Rub" for more than $8 off the retail price!

A secret blend of herbs and spices that will make your homemade steaks, chicken, and fish taste like they came from a famous restaurant! All-natural. Contains no MSG or preservatives. Great for anyone who likes to make a truly tasty meal in no time!

These rubs were created by identifying the herbs, spices and other ingredients that make restaurant food taste so great. "Food Hacker," Todd Wilbur, who has been reverse-engineering popular menu items for the past 25 years, studied dishes at the most loved chains across the country to develop his own proprietary rubs with the best tasting combination of ingredients. 

Your combo pack gives you THREE 6-ounce bottles. 1 Chicken Rub, 1 Steak Rub, 1 Fish Rub. (No substitutions please).

Money Back Guarantee. KOSHER certified.

You may also like Todd Wilbur's "Hell Flakes."

Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.

The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

Check here more of my Chili's copycat recipes.

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 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 was a mash-up of yeast dough and pie crust and made 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, 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. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

This recipe was our #4 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), Bush's Country Style Baked Beans (#5).

There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen to you anymore, because I have made a good recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste as if a trained Bojangles’ pro made them.

In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the Bojangles’ recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary.  

It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.

For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that.

And I noticed another thing most biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.

Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. 

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes. 

Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.  

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 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), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

My previously published recipe hack of America's most popular rice pudding was not clear about which kind of rice to use. That's a problem because not all rice is created equal. The recipe calls for medium-grain rice but is not any more specific than that, which could lead to varying results in the consistency of the pudding since every rice has a different thickening ability.

I recently reworked this recipe using many different types of rice, including instant rice, converted rice, basmati rice, jasmine rice, calrose rice, arborio rice, and even sushi rice. Most didn't contain the starch needed to properly thicken the pudding, especially the par-cooked rice such as instant rice and converted rice. On the other end of the spectrum, sushi rice contained too much starch and was much too small.

The best of the bunch was jasmine rice, a long-grain rice, which thickened the pudding nicely after 45 minutes or so of simmering and appeared to be comparable in size to what is in the real thing. Jasmine rice plus five more ingredients are all it takes to make this new, improved clone.

And now there's no need for a cooking thermometer as required in my previous recipe, since you can just add the rice when you see the milk beginning to steam and keep the pudding at a low simmer until it's done. After about an hour, you'll have a Kozy Shack rice pudding copycat recipe that's ready to pop into the fridge until it’s cool, creamy, and ready to eat.

Also, check out my copycat recipe for Kozy Shack Tapioca Pudding.

Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili, Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. But grilling isn’t the first step to take when whipping up a home hack of this famous soup. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. A couple of hours later, when the brining is done, it’s grilling go-time.

The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese. It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store.

Looking to make the popular Chick-fil-A Chicken Sandwich or their Mac & Cheese? Click here for more of my Chick-fil-A clone recipes.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Click here for more cool copycat recipes from Chipotle.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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. 

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

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

Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." 

This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Hooters debuted a new flavor and style of their famous chicken wings in 2013 with the introduction of Daytona Beach Style Wings—naked wings (not breaded) that are fried, sauced, and grilled. The new menu item was a sales success, eclipsing the famous buffalo-style wings the chain had become known for, and making it imperative that we have a delicious and accurate copycat hack. And now we do.

To build an identical home version you’ll first need to make a knockoff of the delicious Daytona sauce to brush over the wings. It’s a combination of barbecue sauce and the same cayenne sauce used to coat traditional buffalo wings, plus a few other important ingredients that make the sauce special—and things you won’t find in other hacks—like Worcestershire sauce and minced jalapeños. The wings are coated, grilled for just a minute on each side, then sauced again for maximum flavor. Stack the napkins close by and get something tall to drink, because these messy wings are guaranteed to deliver a super-spicy kick to your food hole.

The 729-unit chain did not start its life as Qdoba. When the Mexican food chain was first founded by Robert Miller and Anthony Hauser in Denver, Colorado in 1995, it was called Zuma Mexican Grill, named after a friend’s cat. As it turned out, a restaurant in Boston had that same name and threatened to sue, so the partners changed the name to Z-Teca. It wasn’t long before two different restaurants threatened to sue for that name—Z’Tejas in Arizona and Azteca in Washington—and the partners were forced to change the name yet again. This time they called their restaurant Qdoba, a completely made-up name that was unlikely to be used by anyone else.           

A signature item and consistent top seller is this marinated adobo chicken, offered as a main ingredient in most of the chain’s selections. Make this chicken by marinating thigh meat for a couple of days in the secret adobo sauce (a worker there told me they let it soak for up to 8 days), then grill and chop. Use the flavorful chicken in burritos, tacos, bowls, on nachos, and in tortilla soup.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.          

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.

In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.

Mix everything together and load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.

Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees.      

You can also make homemade Einstein Bros bagels, sandwiches, and shmears. See if I hacked your favorites here.

It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

When this clone recipe for Maid-Rite was originally posted on our Web site several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.

The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.

This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make. 

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Source: Top Secret Recipes by Todd Wilbur.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
 
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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.