Ah yes, the one that started it all — the iconic Big Mac. Chef Devin Alexander, author of various cookbooks, including The Biggest Loser cookbook series, shares with us her version of the famous burger from her cookbook, Fast Food Fix.
It's hard to not to sidle up to a Cinnabon counter once the scent of those warm and sticky buns is wafting through the air. Chef Devin Alexander wrote a cookbook dedicated to fast-food makeovers called Fast Food Fix; try her somewhat intimidating but oh-so-worth-it version.
The concept is simple: Take a crispy fried chicken tender, wrap it in a flour tortilla, and smother it in creamy dressing. Well, there are one or two things we're leaving out, but you get the gist. The force behind TheBudgetDiet.com, Kristl Story, dishes the details.
What's in a name? Not much, but the Bacon Slamburger's sure is catchy. It also overflows with meat, hash browns, bacon, egg, and cheese. A winning (albeit artery-clogging) combination.
Here's a little trivia for you: Did you know that the WBCB (yes, it has a nickname) comes in three sizes (single, double and the Six-Dollar version)? And that about 32 million combined were sold last year? Zac Efron and Padma Lakshmi just might — he said he "absolutely loves" them and she starred in the commercial back in 2009. Here's the recipe for the six-dollar version.
According to McDonald's executive chef Dan Coudreaut, the Egg McMuffin — that tasty and compact wedge of cheese, egg, and buttered toast — is only 300 calories. Can't be worse than that croissant you ordered from Starbucks in the mad dash to work the other day.
What makes these wings so special? The sauce. We're bringing you the recipe for wings, plus three of the chain's 12 most popular sauce varieties (spicy garlic, medium, and hot), thanks to Top Secret Recipes cookbook author Todd Wilbur, who has built a mini-empire on intensely researching and recreating fast-food recipes. A tip from Wilbur: The sauces are very thick, almost like dip, so it's necessary to use an emulsifying technique.
Todd Wilbur spent decades perfecting cheesecake recipes, and this one, topped with Bavarian cream and sliced bananas, is one of the best. Not surprisingly, he has a few pointers for how to make the ideal slice. One involves adding just a tiny bit of water to the pan, which helps prevent the top of the cake from cracking as it bakes. For equally unexpected tips, check out the recipe.
I have fond memories of sitting at a Houlihan's booth, delighted at the mini-umbrella and plastic animals populating my drink. I was too young to see beyond my glass, but if I had, I'm sure I would have gobbled up these chunky mashed potatoes. Todd Wilbur duplicates the original here, with fresh onion straws sprinkled on top.
Todd Wilbur knows his Red Lobster biscuit history — first, he explains, they were touted as the most searched-for clone on the Web, and then a recipe wound up on Bisquick boxes. Here's his expert take on how to get a batch of the satisfying confection as if you'd ordered an entrée.
After many trials and tribulations, The Daily Meal created a masterpiece with this recipe of the White Castle slider and have succeeded in replicating it in all of its glory. The finished result: a plain patty topped with sautéed onions and a pickle, and wedged between two steamed buns — ketchup optional. We hope you agree, but please share with us your thoughts, comments, and concerns.
This is The Daily Meal's pimped-out McRib. A real serving of three spareribs slathered in a tangy, ketchup-based barbecue sauce, topped with pickles and onions, and sandwiched between a center-cut deli roll. For those of you who have always been in search of the truth when it came to the McRib, you can thank us later.