There are few things in this world as satisfying as a Big Mac. Maybe a Chipotle burrito. Or crispy fried chicken from KFC. Or Pinkberry. Okay — clearly, tastebuds vary!How many times have you had a Big Mac or other fast food delight and thought to yourself, Wow, that was EVERYTHING. I wish I could make this at home? Well, maybe you can.
Todd Wilbur's new book, Top Secret Recipes: Step-By-Step, breaks down 125 recipes from chain restaurants across the country, including Wendy's, Chipotle and, of course, McDonald's. There are also 50 recipes that Wilbur has overhauled since he first started working in the reverse food engineering business 25 years ago.
"I'm not a trained chef and I don't even refer to myself as a chef. I have respect," Wilbur told Refinery29. "I just figure out techniques to create these recipes from scratch."
The best part? They're all easy to do. Seriously! Wilbur even ranks each recipe based on its difficulty and skill level requirements.
Wilbur's methods for food hacking require more than just visiting a restaurant chain's website. He also visits multiple restaurants, where he closely watches the cooks, asks waiters questions about the types of seasoning and milk in a meal, and sometimes — when necessary — it even requires a jump in a dumpster.
"This information can be useful in letting me know what needs to be put into it," Wilbur says. "Any way I can get this information, I'll do it."
If you're asking yourself why you would make all these delicious meals when you can just buy them,that's a valid question. You can adjust recipes to fit your dietary needs, Wilbur explains, and in many cases, it costs less to make the recipe at home rather than buy a meal.
If you've been craving something yummy from your favorite fast food chain restaurant, here's an easy way to recreate some of the best dishes out there, using easy tricks.
Mrs. Fields Cookies
This is the hack that started them all.
"This is the very first recipe I ever made back, way in the '80s. It inspired me to write these books," Wilbur told R29. Now, he's back with an updated recipe thanks in part to his very informative visit to Mrs. Fields headquarters in Salt Lake City.
"I picked up a lot of information about the process," Wilbur said. "I learned how to freeze the cookie dough, how to mold the little mounds, the whole technique. Plus, I have much better measurements for the ingredients now."
The end result is a cookie that tastes good enough to sell.
How To Hack Mrs. Fields Chocolate Chip Cookies:
Ingredients
1 cup (2 sticks) of unsalted butter
3/4 cup of dark brown sugar
3/4 cup of granulated sugar
1 1/2 tsp of salt
2 large eggs
2 tsp of Madagascar vanilla extract
2 3/4 cups of all-purpose, bleached flour
1 1/4 tsp baking soda
1/2 tsp baking powder
2 cups of premium semisweet chocolate chips
Instructions
1. Combine the butter with the sugars and salt in a large bowl, using an electric mixer on high speed until it's the consistency of peanut butter.
2. Add the eggs and vanilla extract
3. In a separate large bowl, combine the flour with the baking soda and baking powder. Pour the dry mix into the wet stuff and mix until combined. Mix in the chocolate chips, too.
4. Use an ice cream scoop to scoop out 1/4 cup portions two to three inches apart on parchment-lined cookie sheet.
5. Place a 2 1/2 inch ring mold over each portion of dough and press down with your fingers so that it forms a disk. Remove the mold while holding the dough down with the fingers of your other hand. place the dough disks into your freezer for 1 hour.
6. Preheat a convection oven to 300ºF (or a conventional oven, heat to 325ºF).
7. When you are ready to make the cookies, flip over each of the frozen dough pucks onto the parchment paper–lined baking sheet (so that the smooth side is on top) and bake for 16 to 20 minutes, or until a couple of the cookies show slight browning around the edges. If using a conventional oven, rotate the sheet of cookies halfway through the cooking time.
8. When you take the cookies out of the oven, immediately slide the parchment paper with the cookies on it off of the baking sheet onto your countertop to prevent further cooking. Allow the cookies to cool for 5 to 10 minutes before handling.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
Wendy's Chili
Yummy, hot, spicy Wendy's chili is the stuff of dreams. And now, you can make it in your home.
Wilbur says that for sauces, soups, or anything liquid — like this chili — he likes to pour the restaurant's finished product through a strainer before hacking. Why? "The solid stuff that's left behind can help guide you. You always want to isolate it so you can see the bits and chunks," Wilbur says. "It shows me what vegetables are in the Wendy's version."
Isolating the veggies showed Wilbur just how much tomato sauce was too much, and how many chiles, celery, and onions he should add to the mix. In the end, he says the chili turned out to be a "clone" of the Wendy's version.
How To Hack Wendy's Chili
Ingredients
2 tbsp vegetable oil
2 cups diced white onion (1 large onion)
1 cup seeded and diced Anaheim chili (2 medium peppers)
2/3 cup diced celery (2 stalks)
2 lbs ground beef
3 tbsp cornstarch
2 cups water
3 15-oz cans petite diced tomatoes
1 29-oz can dark red kidney beans (with liquid)
1 29-oz can pinto beans (with liquid)
3 tbsp chili powder
1 tbsp granulated sugar
2 1/2 tsp salt
2 tsp ground cumin
1 1/2 tsp ground black pepper
1 1/2 tsp garlic powder
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion, chili, and celery and cook for 5 to 8 minutes, or until the onions become translucent.
2. Add the ground beef and cook for 5 minutes, or until no pink is visible. Be sure to crumble the beef as it cooks, so that there are no big chunks in the pot.
3. Dissolve the cornstarch in the water and add it to the pot, along with the remaining ingredients. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 2 to 3 hours or until thick. Stir every 15 to 20 minutes. Top with shredded cheddar cheese and chopped onion, if desired.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
McDonald's Big Mac
First and foremost: Yum.
When you look at a Big Mac, you get all the hungry feels. It's pure decadence, and now, it can be yours any time you want.
Wilbur used a video posted to YouTube by McDonald's Canada's executive chef that gave a glimpse into how these burgers are made. The toughest part was figuring out how to form those perfect patties into little circles. He even found out to make the secret sauce.
How To Hack A McDonald's Big Mac:
Ingredients
2/3 cup mayonnaise
1/3 cup sweet pickle relish
2 tsp yellow mustard
3/4 tsp white vinegar
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
14 oz ground beef (20% fat)
Salt and pepper
4 sesame seed hamburger buns, plus 4 additional heels (bottom bun)
8 tsp finely minced white onion
2 cups coarsely chopped iceberg lettuce
4 slices American cheese
8 to 12 dill pickle hamburger slices
12-oz can of tuna (or other can with 4-inch diameter)
Instructions
1. Mix together the sauce ingredients in a small bowl. Cover and chill the sauce until it’s needed.
2. Use a kitchen scale to measure out 1 3/4-oz portions of the ground beef and form it into balls (or estimate making balls that are slightly bigger than golf balls). Press each ball of ground beef down flat onto the top of a 12-oz tuna can with a 4-inch diameter. Invert the can to peel away the patties and arrange them on a wax paper-lined sheet pan. Cover the patties and place them into your freezer for one hour.
3. Preheat a griddle or large skillet to medium-low heat.
4. Slice a thin layer off of the bottom of each of the extra bun heels. These will be your center buns, or clubs.
5. Lightly brown the faces of all of the buns (both sides of the club) on the hot griddle or pan.
6. When the buns are browned, cook the beef patties on the hot griddle or pan for 2 to 3 minutes per side. Lightly sprinkle salt and pepper on each patty as they cook.
7. While the beef is cooking, prepare each sandwich by spreading a couple teaspoons of sauce on the face of the bottom bun and on one side of the club bun.
8. Sprinkle about a teaspoon of onion on top of the sauce on each bun, followed by about 1/4 cup of chopped lettuce.
9. Lay a slice of American cheese on the lettuce on the bottom bun and 2 to 3 pickles on the lettuce on the club bun.
10. Arrange a beef patty on the cheese, and another one on the pickles. Then, place the club bun onto the bottom bun and top off the sandwich with the crown. Microwave on high for 15 seconds to warm and soften the buns as if the burger had been packed in a box.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
Pinkberry Original Frozen Yogurt
For those who crave soft serve all year round, even in the comfort of their own homes, Todd Wilbur has a solution: Make it yourself.
Rule number 1: Don't use Greek yogurt. Why? Because Pinkberry doesn't use Greek yogurt, so you're cheating.
Rule number 2: "The tartness in the yogurt comes from citric acid, sometimes called 'sour salt,' which you can find in many grocery stores or online," says Wilbur.
Mix it all up with some vanilla extract and half-and-half, and you end up with a frozen treat ready to eat.
How To Hack Pinkberry Frozen Yogurt:
Ingredients
2 cups fat-free plain yogurt
1 cup fat-free half-and-half
1 cup fat-free milk
3/4 cup granulated sugar
3/4 tsp vanilla extract
1/2 tsp plus 1/8 teaspoon citric acid
Instructions
1. Combine all of the ingredients in a bowl with an electric mixer on high speed for 1 minute, or until the sugar has dissolved.
2. Pour the liquid into an ice cream maker and run until thick and creamy, 20 to 30 minutes.
3. You can eat the soft yogurt right away, or store it by transferring the frozen yogurt to a container and pressing a piece of plastic wrap gently down onto the frozen yogurt to keep the air out. Then, seal the container and freeze.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
KFC Original Recipe Fried Chicken
Colonel Sanders' secret fried chicken recipe is the stuff of legend. But Todd Wilbur was willing to do whatever's necessary to crack the secret fried chicken code.
"I’ve been known to dig through dumpsters behind then KFC to find out what the box says," Wilbur told R29. That's how he first discovered what type of chicken they were using (it's brined, btw). Since his first attempt at hacking the colonel's coveted chicken, Wilbur has been to the KFC headquarters, where he talked to friends of Harlan Sanders who had actually seen the original recipe.
How To Hack KFC's Original Recipe Fried Chicken
Ingredients
1/3 cup salt
1 tablespoon MSG (such as Accent seasoning)
8 cups water
1 whole roaster chicken (4 to 5 pounds), cut into 8 pieces
6 to 12 cups vegetable oil
9 oz (1 3/4 cups) all-purpose flour
1 tbsp plus 1 tsp salt
1 tbsp MSG
2 tsp granulated sugar
2 tsp ground tellicherry pepper
1/2 tsp ground white pepper
1/2 tsp paprika
1/2 tsp ground savory
1/2 tsp ground sage
1/4 tsp ground ginger
1/4 tsp ground marjoram
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cayenne pepper
4 large eggs
2 cups skim milk
Instructions
1. To make the brine, dissolve the salt and MSG in water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.
2. Heat the oil in a deep fryer to 300ºF.
3. Make the breading by combining all of the ingredients in a large bowl.
4. In a separate bowl, beat the eggs. Then, stir in the milk.
5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes, or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
Gatorade Orange Sports Drink
We know what you're thinking: How the heck do you hack a beverage?
"It's actually super easy," Wilbur says. "The first time I hacked Gatorade, the big thing was that I wanted it to have the same benefits as real Gatorade."
So, Wilbur went on a mission to ensure that it replenishes electrolytes just like the real thing. He also mentioned that the secret to it's sugary taste was giant "Willy Wonka Pixy Stix."
How To Hack Your Own Gatorade
Ingredients
2 quarts (8 cups) water
7 tbsp granulated sugar
2 1-oz orange-flavored Willy Wonka Pixy Stix
1/2 tsp citric acid (a.k.a. sour salt)
1/4 tsp orange-flavored unsweetened Kool-Aid powder
1/4 tsp unflavored gelatin
1/8 tsp salt
1/8 tsp Morton’s salt substitute (potassium chloride)
Instructions
Combine everything in a 2-quart pitcher and stir until all the solid ingredients have dissolved. Serve cold.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
Chipotle Mexican Grill Adobo-Marinated Grilled Chicken & Steak
You've probably dreamed about having a Chipotle in your home. How convenient would that be? Go to your kitchen and grab a burrito bowl. Instant yum!
"Chipotle is great, because you can peek into the kitchen to see how they're grilling the chicken and time it out to see how long they're cooking it," Wilbur says. "I just asked the servers questions, like 'What kind of chicken is it?,' which is apparently dark meat."
After a series of questions and answers from various Chipotle servers, Wilbur went home to experiment. After trial and error, the final result was a grilled chicken burrito worthy of Chipotle.
How To Hack Your Own Chipotle Grilled Chicken
Ingredients
1 1/2 tsp cumin seeds
1 1/2 cups water
1/4 cup chopped canned chipotle chilies (rinsed)
2 cloves garlic
1/4 cup vegetable oil
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1 1/2 lbs skinless chicken thigh fillets or 1 1/2 lbs New York strip steak
Instructions
1. Toast the cumin seeds in a small sauté pan over medium-low heat for 5 to 7 minutes, or until you can easily smell the cumin. Remove the pan from the heat immediately if the seeds begin to smoke. Use a coffee or spice grinder to grind the cumin until it is a fine powder.
2. Add the water, chilies, and garlic to a blender and blend on high speed for 10 to 15 seconds, or until the garlic and chilies are pureed. Add the other adobo ingredients, including the ground cumin, and blend just until combined — about 5 seconds.
3. If you are preparing steak — and your steaks are on the thick side — slice the steak through the middle to make two thinner steaks. Add the chicken or steak to the marinade in a large bowl. Cover and chill for 16 to 24 hours.
4. When you are ready to prepare your chicken or steak, preheat your barbecue grill to high heat. You can also cook the chicken on an indoor grill pan on your stove over medium heat. Cook the chicken for 4 to 5 minutes per side, or until done, and steak for 2 to 3 minutes per side, or until done.
5. Allow the chicken or steak to sit for 3 minutes, then dice. Use immediately to make burritos, tacos, bowls, and salads.
From Top Secret Recipes Step-by-Stepby Todd Wilbur. Reprinted by arrangement with Plume, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright 2015 by Todd Wilbur.
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