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Pepsi Jumps into the Soda Remix Machine Business

Pepsi Jumps into the Soda Remix Machine Business

Have you ever wondered what a Pepsi Lime-Mountain Dew Baja Blast combo soda would taste like? Wonder no more. Pepsi has started rolling out Pepsi Spire, their line of customizable soda fountains that allow you to mix and match Pepsi brands and flavors for hundreds of combinations.

Sound familiar? That’s because the Coca Cola Freestyle machine, a similar mix and match concept, has been a hit all over the country for a few years now. The Pepsi Spire machines just started hitting restaurants this year, and will continue to pop up all over the country throughout 2014. Right now there are three different Pepsi Spire machines available right now that offer 40 flavor combinations, 500 combinations, or over 1,000 — fingers crossed that Baja Blast is one of them!

Check out the Pepsi Spire locator here to see if any of the 53 locations (and counting) are close to your town.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi

About the Company

In 1965, Donald Kendall, the CEO of Pepsi-Cola, and Herman Lay, the CEO of Frito Lay, recognized what they called &ldquoa marriage made in heaven,&rdquo a single company delivering perfectly-salty snacks served alongside the best cola on earth. Their vision led to what quickly became one of the world's leading food and beverage companies: PepsiCo.

For more than 50 years, as tastes, trends and lifestyles have changed, PepsiCo has evolved with them. Our willingness to adapt and grow has transformed our snack and soda company into a collection of global brands including Pepsi and Quaker, Gatorade and Tropicana, Frito Lay and beyond. Today, PepsiCo is one of the world&rsquos most-respected companies with products sold in more than 200 countries and territories and 22 brands that generate more than $1 billion each in estimated annual retail sales.

PepsiCo is also celebrated for its commitment to doing business the right way, integrating Purpose into our business strategy. In 2019, we adopted a new vision: to Be the Global Leader in Convenient Foods and Beverages by Winning with Purpose. Winning with Purpose is the next chapter in our purpose agenda and conveys our belief that sustainability can be an even greater contributor to our success in the marketplace.

Our company is made up of six divisions: PepsiCo Beverages North America Frito Lay North America Quaker Foods North America Latin America Europe Sub-Saharan Africa and Asia, Middle East and North Africa. Each of these divisions has its own unique history and way of doing business.

PepsiCo Canada employs nearly 11,000 Canadians and is organized into two business units - PepsiCo Beverages Canada, which includes brands such as Pepsi, Gatorade and Tropicana and PepsiCo Foods Canada, which includes Frito Lay Canada and Quaker foods & snacks. PepsiCo Canada, in turn, belongs to the global PepsiCo, Inc., family.

For more information on sustainability topics important to us visit our Environmental, Social & Governance Topics page, located on our global site. This index addresses a broad range of global sustainability-related topics that matter to our business and our stakeholders.

About Frito Lay Canada

Frito Lay Canada is the largest snack food manufacturer in Canada, operating five plants in Taber (Alberta), Lethbridge (Alberta), Cambridge (Ontario), Lauzon (Quebec) and Kentville (Nova Scotia). Frito Lay Canada's brands include Lay's, Doritos, Tostitos, Smartfood, SunChips, Ruffles, Munchies, Spitz and Cheetos. Learn more about Frito Lay Canada's brands here.

About Quaker Canada

A leader in the Canadian food industry for over 130 years, the Quaker brand features a power-packed line of nourishing food products with a wide range of choices. Quaker products include everything from hot oatmeal to cold cereals and granola bars to snacks, baking mixes, pancakes and syrup. Quaker Canada operates two plants: Trenton (Ontario) and Peterborough (Ontario). Our portfolio of products includes Quaker Instant Oatmeal, Quick Quaker Oats, Quaker Life Cereal, Quaker Crispy Minis rice and/or corn chips and cakes, Quaker Granola Bars (Chewy, DIPPS, Yogurt, and Trail Mix) and Aunt Jemima pancakes and syrup. Learn more about our Quaker Canada’s food and snack brands here.

About PepsiCo Beverages Canada

PepsiCo Beverages Canada is a leader in the Canadian beverages industry and markets a variety of beverages under the following trade-marks Pepsi, Diet Pepsi, 7UP, Mountain Dew, Mug, Aquafina, SoBe, Lipton and Brisk, Amp Energy, Starbucks, Gatorade, Tropicana, Dole and Naked Juice. Learn more about PepsiCo Beverages Canada's brands here.

Many of our products, including Pepsi, 7UP and Aquafina, are sold and distributed through our Bottling Network comprised of The Pepsi Bottling Group (Canada), Co. and Franchised Bottlers.

PepsiCo Beverages Canada has six manufacturing facilities across the country and accounts for 88% of the volume sold in Canada. We also work with 9 Franchise-Owned Bottling/Distributing Operators (FOBO's), three of which manufacture and produce our beverages: Browning Harvey Ltd in St John's (Newfoundland), Cape Breton Beverages in Sydney (Nova Scotia) and Alex Coulombe Ltee in Quebec City (Quebec).

Please note: the information in this PepsiCo Canada website includes some facts as specifically noted to our bottlers but, because we do not control these bottlers, we do not consolidate their results in a complete form.

Live Updates

Coca-Cola's record on soda introductions is not infallible. Among its failures were the OK soda in 1994, Tab Clear and Nordic Mist in 1992, Minute Maid Lemon-Lime Soda in 1986 and Ramblin' Root Beer in 1979.

But Coke's biggest defeat certainly was the decision to replace the then 99-year-old Coca-Cola formula with New Coke on April 23, 1985. Cola lovers soon let the company know they did not think New Coke was the Real Thing.

Then, 77 days later, in a red-faced about-face, the company brought back old Coke under the name Classic Coke. The debacle cost the company more than $35 million.

''Only time will tell how successful Surge will be,'' Mr. Conway said. He said that Coke's ad blitz might actually indirectly benefit Mountain Dew. ''It's not necessarily bad news for Pepsi,'' he said. 'ɺll this attention on heavy citrus could promote growth in the whole category.''

Though Mountain Dew has been around for 50 years, it has grown recently into a category killer -- a product that dominates its market.

Across all American supermarkets, convenience stores, fountain and vending distribution networks, Mountain Dew ranks sixth in popularity among soft drinks, behind Coca-Cola Classic, Pepsi-Cola, Diet Coke, Dr Pepper and Diet Pepsi, according to Beverage Digest.

But recently, Coke's Sprite has dethroned Dew as the fastest-growing soft drink, with Sprite growing 27.1 percent in all distribution channels in the first three fiscal quarters, compared with Mountain Dew's 9.6 percent, according to Beverage Digest. Coke has apparently jumped to exploit this perceived weakness.

Mountain Dew controls 80 percent of the $4 billion market of heavy-citrus sodas. In addition to Mello Yello, other competitors include Dr Pepper/Cadbury's Sundrop and Royal Crown Cola's Kick, which was reformulated in 1995.

The category, which has been growing rapidly, is separate from lighter citrus sodas like Sprite, Fresca and Slice and from colas. Mountain Dew has 170 calories, compared with 150 for Pepsi and none for Diet Pepsi Surge will have about the same number as Mountain Dew. And Mountain Dew has 54 milligrams of caffeine in a 12-ounce serving, compared with 38.4 in Pepsi and an average of 240 in a cup of coffee. Surge will have about the same caffeine kick as Mountain Dew has.

Pepsico has used high-energy television campaigns to reach its target audience, 12- to-24-year-old males, who are apparently not turned off by Mountain Dew's caloric and caffeine wallop.

Coke will look to this group and to 21- to-34-year olds as well, if its test marketing of the brand in Norway last April is any indication. The 30-second spots, created by the Leo Burnett Company, are dark, edgy depictions of Generation-X grungers in pitiless industrial landscapes, scrambling down a gloomy hallway and battling their way up a muddy hill in their need to get at cans of Urge, as Surge is called in Norway.

Burnett will also create Coke's American spots. To accompany the campaign, Coke has told bottlers and retailers that it is planning a series of mud-climbing activities as part of a promotional contest. Surge packaging, using bold graphics of brilliant red and green -- like Mountain Dew -- are '⟞signed for maximum appeal among teens and young adults,'' the company has told its bottlers.

Mr. Sicher said, 'ɿor years Coke bottlers have been saying, 'We need something to compete with Mountain Dew,' and now the Coca-Cola Company has responded.''

Pepsi Puts Hopes on Plain Vanilla

NEW YORK &ndash The cola wars are taking on a very distinctive flavor.

PepsiCo 's latest knock at its chief rival, Coca-Cola , comes in an ad for new Pepsi Vanilla that suggests Coke's Vanilla Coke doesn't cut it. The marketing ploy, set to make its debut this weekend, serves to emphasize how much the soft-drink industry is hoping spinoffs of flagship brands will keep business bubbling.

Supermarket shelves have hosted a parade of new drinks in recent years, as beverage makers count on buzz and consumer curiosity to drive sales. Coke has unveiled Vanilla Coke and Sprite ReMix, among others. Pepsi's offerings have included Mountain Dew LiveWire and Pepsi Blue. Cadbury Schweppes 's Dr Pepper/Seven Up introduced Red Fusion, a Dr Pepper extension, and dnL, a green beverage with a name that comes from turning 7Up upside down.

The strong reliance on new products prompts speculation. Are we far from the day when the beverage kings birth outlandish concepts like "Peach Coke" or "Pepsi Kiwi"?

"We're going to need higher levels of innovation to really help the overall soft-drink category," says Michael Bellas, chairman and chief executive of Beverage Marketing, a New York consultancy. Such maneuvering doesn't mask the challenges facing the industry. Big brands are stalling. Volume of Coca-Cola Classic dropped 2% in 2002, according to Beverage Digest/Maxwell, an industry publication. Pepsi-Cola's volume fell 4%.

Kernel of truth

Beneath Montañez’s story about Flamin’ Hot Cheetos, visible through its inconsistencies and supported by the documented timeline of events, there is a real story of a man rising up the corporate ladder, from factory floor to marketing executive, pitching some products along the way.

Montañez was born in Ontario to a Mexican American family that lived in the unincorporated community of Guasti, a cluster of buildings and shops centered on vineyards east of Los Angeles, where some of the men in his family picked grapes for a living.

He dropped out of school — but not, as he has claimed in past media appearances, after the fourth grade, or, as he claims in his new memoir, before the sixth. Montañez appears to have made it to at least the ninth grade — he is listed in the freshman class section of the Chaffey High yearbook of 1972 but disappears from the area’s yearbooks after that.

Montañez got a job at the Frito-Lay plant in Rancho Cucamonga in the late 1970s. Although Montañez has at times said he was working as a janitor when he pitched Flamin’ Hot Cheetos, Frito-Lay said its records show he was promoted to machinist operator by October 1977, shortly after his hiring. In that role, he writes in his new memoir, he spearheaded a program to reduce waste along the assembly line.

After Enrico moved to Frito-Lay and the motivational “I Own the New Frito-Lay” campaign rippled across the company, a single news clipping featuring Montañez provides a window into that moment in his career.

The U.S. News and World Report article from December 1993 focuses on businesses finding success by empowering their employees. The section on Frito-Lay talks about the plant in Rancho Cucamonga, where manager Steve Smith had taken up Enrico’s initiative and gotten more front-line workers thinking about how to improve the business as a whole.

“Veteran machine operator Richard Montañez, 37, became so energized by Smith’s new operating style that after listening to salesmen he developed a new ethnic-food concept aimed at the Hispanic market,” the reporter writes. “After testing recipes and outlining a marketing strategy, Montañez burst forth with a kernel of an idea: Flamin’ Hot Popcorn, which will soon make its debut.”

An industry news wire announced that Flamin’ Hot Popcorn did in fact hit shelves in March 1994, as an extension of the Flamin’ Hot line that Greenfeld and her colleagues had rolled out four years earlier.

Around that time, Montañez began working on a line of products pitched specifically at the Latino market in the Los Angeles area: Sabrositas. Images that Montañez has posted to his Instagram account show that the Sabrositas line included Flamin’ Hot Popcorn, two types of Fritos — Flamin’ Hot and Lime and Chile Corn Chips — and a Doritos variety billed as buñuelito-style tortilla chips.

Roberto Siewczynski worked on the Sabrositas test market in 1994 as an outside consultant for Casanova, a Latino-focused wing of the ad agency McCann, and remembers Montañez being deeply involved in the process.

Siewczynski’s recollection of the Sabrositas marketing campaign aligns with what Montañez describes in his memoir — though Montañez attaches his story to Flamin’ Hot products, not the Sabrositas launch.

“I did go to Rancho Cucamonga,” Siewczynski said, where he was surprised to learn that the Sabrositas project was being led by production and distribution workers, not the marketing department, as a community-driven campaign focused on the Latino market in Los Angeles. “It was, ‘Hey, the plant really wants to do this Richard really wants to do this,’ and they cut out a lot of the traditional management.”

He remembers Montañez as a colorful, engaging storyteller, well liked by all of his co-workers at the plant. And he remembers a creation story, but one that focused on Lime and Chile Fritos, not Flamin’ Hot Cheetos.

Montañez “told the whole story about how when he was a kid he would put lime and chile on his Fritos, and that was sort of the impetus for the product design,” Siewczynski said.

Some businesses cut hours, services and staff, or closed altogether. But many have survived beyond their expectations.

In his new memoir, Montañez writes that he tapped into the local network of women hosting Tupperware parties to get Flamin’ Hot Cheetos out to customers in Southern California as a way to bolster the struggling test market.

Siewczynski recalls the same story — for Sabrositas. “The product was rolled out without any mass media or advertising,” he said. “We did a strategic partnership with Tupperware, where they would take the product to their parties,” he added, recalling a mortifying presentation that he made as a 22-year-old ad man to a room of hundreds of Tupperware ladies, who ribbed him onstage for being so young and handsome.

Frito-Lay records shared with The Times show that Montañez was promoted to a quality-control tech services specialist from 1998 to 2002, then left the plant and rose to a director-level position. He received a number of accolades from both community groups and PepsiCo CEOs along the way.

He’s now retired in his early 60s, after a full career climbing the corporate ladder. Montañez made it, from rags to riches, from factory floor to corporate suite. He just didn’t make Flamin’ Hot Cheetos.

First, drill a hole in the bottle cap and fit the safety valve into the hole.

Then, screw on the locknut to hold it into place.

It should look like this when you're done.

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.

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

($23.88 annually)*
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Includes eight (8) 79¢ recipes of your choice each month!

They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

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.

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.

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.

Nougat is an important ingredient in the 3 Musketeers Bar, as well as in many other candy bars created by Mars. Nougat is made by mixing a hot sugar syrup with whipped egg whites until the solution cools and stiffens, creating a frappe. Other ingredients may be added to the nougat during this process to give it different flavors. In this recipe, you'll add chocolate chips to create a dark, chocolaty nougat.

But the 3 Musketeers Bar wasn't always filled with just a chocolate nougat. In fact, when the candy bar was created back in 1932, it was actually three pieces with three flavors: vanilla, strawberry, and chocolate. After World War II, the product was changed to a single chocolate bar because that was the favorite flavor, and customers wanted more of it. Thankfully they didn't change the name to 1 Musketeer.

You'll need a heavy-duty electric mixer for this recipe.

Check out more of my candy bar clone recipes here.

Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.

In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home. The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly rolled over roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment.

Source: Even More Top Secret Recipes by Todd Wilbur.

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.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

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.

At his candy factory In York, Pennsylvania, in the late 1930s, Henry C. Kessler first concocted this minty confection. The York Cone Company was originally established to make ice cream cones, but by the end of World War II the peppermint patty had become so popular that the company discontinued all other products. In 1972 the company was sold to Peter Paul, manufacturers of Almond Joy and Mounds. Cadbury USA purchased the firm in 1978, and in 1988 the York Peppermint Pattie became the property of Hershey USA.

Other chocolate-covered peppermints were manufactured before the York Peppermint Pattie came on the market, but Kessler's version was firm and crisp, while the competition was soft and gummy. One former employee and York resident remembered the final test the patty went through before it left the factory. "It was a snap test. If the candy didn't break clean in the middle, it was a second." For years, seconds were sold to visitors at the plant for fifty cents a pound.

I've created a ton of famous candy recipes. See if I hacked your favorites here.

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.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

Click here for more of your favorite Girl Scout Cookies.

Source: Even More Top Secret Recipes by Todd Wilbur.

Update 11/16/17 : You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

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.

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).

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.

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.

As he worked long, hard days at a shipyard in Hingham, Massachusetts, during World War II, William Rosenberg was struck with an idea for a new kind of food service. As soon as the war ended, Rosenberg started Industrial Luncheon Services, a company that delivered fresh meals and snacks to factory workers. When Rosenberg realized that most of his business was in coffee and donuts, he quit offering his original service. He found an old awning store and converted it into a coffee-and-donut shop called The Open Kettle. This name was soon changed to the more familiar Dunkin' Donuts, and between 1950 and 1955 five more shops opened and thrived. The company later spread beyond the Boston area and has become the largest coffee-and-donut chain in the world.

Today, Dunkin' Donuts offers fifty-two varieties of donuts in each shop, but the most popular have always been the plain glazed and chocolate-glazed yeast donuts.

Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.

I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.

The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.

After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.

When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.

Check out all my top secret recipes for famous bread here.

The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.

Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

Click here for more hacks of delicious desserts and sweet treats.

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.

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.

Live Updates

The market share for Diet Pepsi, the No. 7 American soft drink, also rose two-tenths of a point last year, Beverage Digest reported, to 5.5 percent, as sales volume increased 3.5 percent. The Pepsi-Cola North American division introduced a campaign for Diet Pepsi in January 2002 that carries the theme ''Think young, drink young,'' created by the New York office of BBDO Worldwide, part of the Omnicom Group the fourth spot in the campaign appeared this week.

Can the new Diet Coke campaign from the new agency help the brand shed its reputation for erratic, inconsistent marketing?

''I hope it will,'' said Esther Lee, the chief creative officer for Coca-Cola North America in Atlanta, who supervised the review that ended with the shift of the account to Foote, Cone from Lowe New York.

''It's a strong brand with a loyal franchise and its own personality,'' Ms. Lee said, and it ought to gain from the new emphasis on ''making pleasure a specific benefit'' of drinking Diet Coke in order to forge 'ɺ stronger emotional link with consumers'' ages 25 to 40.

In one commercial, a 30-ish businessman in a hotel room strips to his boxers, revealing a body that, while buff, is no match for the studly Lucky Vanous of the famously sex-drenched 'ɽiet Coke Break'' spot of 1994. The man seems to be about to take a shower, but instead he decides to 'ɽo what feels good,'' diving out the window into what is revealed to be a pool, several floors below.

In a second spot, a cute young couple trade puckered looks across a table, what Ben Affleck and Matt Damon in the movie ''Jay and Silent Bob Strike Back'' call the ''lemon face.'' Indeed, they are drinking a new Diet Coke flavor, Diet Coke With Lemon.

Speaking of movies, the commercial paying homage to '⟊sablanca'' begins with the couple as strangers, seated in separate parts of the theater. As the young woman recites along with Bergman's dialogue, the young man responds by reciting along with Bogart's lines. They come together to dance in the aisle, mimicking their celluloid doppelgängers.

Of course, Coca-Cola hopes it is the beginning of a beautiful friendship and the couple will look back one day and proclaim, ''We'll always have Diet Coke.'' But it could always end badly as they spurn the brand, declaring dismissively, ''Round up the usual soft drinks.''

What do you think you will enjoy most about working in the food and beverage industry?

In our consumer culture, the food and beverage industry continues to thrive on a national and a global level. There are endless opportunities for growth at Pepsi because business is thriving and the demand for their products is on the rise. Do your research on the company to find out how they compare to their competition. If you are new to the industry, you may want to take some time to learn more about how your position will relate to the bigger picture of manufacturing, sales or marketing of the products. Did you know that Pepsi owns multiple brands including 7-Up, Mountain Dew, Mug, Aquafina, Lipton, AMP Energy, SoBe, and even the Starbucks Frappuccino bottled drinks you love!

"I am excited to work in the food and beverage industry because there is an opportunity for serious growth. When I worked at a food processing company, I started out working in the warehouse and was promoted within six months to a delivery driver. When I found out about the delivery supervisor position with Pepsi, I was immediately interested. It is so motivating to work within an industry that recognizes my potential and my abilities, giving me ample opportunity to grow my career."

"When it comes to the food and beverage industry I love that it is so innovative and ever-changing! There are always new products being introduced, especially under the umbrella of brands that Pepsi owns, which keeps things interesting. I enjoy learning, so this is certainly the industry for me to be in."

How to Make Coca-Cola : The Secret Formula Revealed

The battle between Pepsi and Coke has been a grueling one, with both sides securing their secret formulas for great tasting, addicting sodas behind lock and key.

But even big time companies screw up every now and then, and one of the most guarded trade secrets in the beverage industry has busted out of the safe—the recipe for Coca-Cola. And if you can believe it, it's actually been out in the public's eye for quite some time now—since 1979.

On Monday, the syndicated radio show "This American Life" revealed that the original Coca-Cola recipe was discovered in an old newspaper column from Feb. 18, 1979, in the the Atlanta Journal-Constitution.

The article's columnist reported discovering the hand-written Coke recipe in a notebook passed along by pharmacists through the generations. The article has a photo of a book open to a recipe which was described as a copy of Dr. John Pemberton's original formula for Coca-Cola in 1886.

It has been reported that only two people who know how to mix the secret ingredient called "Merchandise 7X" are alive at any one time. But now it's probably like 2 billion.

And the secret formula for Coke is.

  • Fluid extract of Coca (3 drams USP)
  • Citric acid (3 oz)
  • Caffeine (1 oz)
  • Sugar (30. it is unclear from the markings what quantity is required)
  • Water (2.5 gal)
  • Lime juice (2 pints)
  • Vanilla (1 oz)
  • Caramel (1.5 oz or more to color)

7X flavor (use 2 oz of flavor to 5 gals syrup):

  • Alcohol (8 oz)
  • Orange oil (20 drops)
  • Lemon oil (30 drops)
  • Nutmeg oil (10 drops)
  • Coriander (5 drops)
  • Neroli (10 drops)
  • Cinnamon (10 drops)

One thing to keep in mind though.

The modern version of Coca-Cola uses "spent" coca leaves. Spent coca leaves are run through a process that extracts the cocaine. But cocaine extraction doesn't get rid of cocaine alkaloids at a molecular level. Thus, today's Coke contains trace amounts of cocaine.

And now that you have the secret formula for Coca-Cola, it's time to start making it. If you know anything about making soda at home, great. If not, check out some of the videos on WonderHowTo for some homemade cola guidance.

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