Now, you can recreate KFC’s secret recipe at home by following the steps below. We bet you won’t even be able to taste a difference. And make sure you know the 50 things food manufacturers will never tell you.

11 Secret Spices

To really nail the traditional flavor of Kentucky Fried Chicken, it’s all about their 11-spice seasoning blend. Combine KFC’s secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash.

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James Leynse

You’re clued in when it comes to Starbucks' super-secret menu. You impress the staff with your insider order at Chipotle. Now, it’s time to remix West Coast burger chain In-N-Out’s minimalist five-item menu.

1. Double Meat

Order two beef patties with the same amount of everything else (lettuce, tomato, Thousand Island spread, onions, and a bun).

2. 3x3 (aka Triple Triple)

This burger comes with three beef patties and three slices of American cheese.

3. 4x4 (aka Quad Quad)

Thi

INGREDIENTS

• Unsalted butter, for greasing the pan
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 3/4 lb broccoli or broccoli rabe, trimmed, stems and florets chopped into 1/4-inch pieces (about 2 ½ cups)
• 1 lb hot or sweet Italian sausage, removed from casings
• 1 tablespoon tomato paste
• 1 (28-ounce) can whole peeled tomatoes, drained, tomatoes crushed by hand
• Kosher salt
• 1 lb dried spaghetti
• 3/4 cup whole milk (I substi

INGREDIENTS

• 8 oz cream cheese, room temperature
• 6 tbsp granulated sugar
• 1 1/2 cups sour cream
• 1 egg
• 1 lb strawberries, washed
• Additional 2 tbsp granulated sugar, for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Beat cream cheese and sugar until smooth, about 2-3 minutes.

3. Add sour cream and egg to cream cheese mixture and mix until smooth.

4. Set aside at least 6 strawberries for topping, then chop remaining strawberries. You need about 1 1/2 chopped cups.

ingredients

• 1 lb. salmon, skin removed
• 1 cup water
• 1/2 lemon, juice and zest
• 1 1/3rd cup panko breadcrumbs*
• 1 1/2 TBSP all purpose flour
• 1/2 red bell pepper, diced small
• 1 small shallot, chopped fine
• 1/2 cup loosely packed fresh parsley, chopped
• 2 tsp. whole fennel seeds, chopped
• 1/2 tsp. kosher salt (or 1/4 tsp. sea salt)
• 1/8th tsp. cayenne pepper (optional)
• 1 large egg, slightly beaten
• 2 TBSP Dijon mustard
• Olive oil, for the pan For the vinaigrette:
• 1/4 cup brown rice vinegar
• 1/8th

Ingredients

4 pounds pork spareribs

1 glass dim shaded sugar

1/4 glass ketchup

1/4 glass soy sauce

1/4 glass Worcestershire sauce

1/4 glass rum

1/2 glass chile sauce

2 cloves garlic, beat

1 teaspoon dry mustard

1 dash ground dim pepper

How to make

1. Preheat grill to 350 degrees F (175 degrees C). Cut spareribs into serving size parts, wrap by twofold thickness of impede, and plan for 1/2 hours. Unwrap, and drain drippings. Place ribs in a broad stewing skillet.
2. In a bowl, join

Jamaica and its people have contributed innumerable things to global culture over the centuries. There are the reggae and ska genres, of course, and sugar, rum, and coffee too. Bauxite is one of the country’s biggest exports, and while we don’t know what exactly it’s used for, it sounds pretty important. On the culinary side, Jamaicans have contributed jerk spice and jerk cooking, the spicy, sweet style that we know and love.

Jerk cooking was developed by African slaves that escaped when the

To make the carnitas, pork shoulder is first simmered until tender in water with aromatics like onions, celery, bay leaves and thyme, then placed in a low temp oven and roasted in milk and its own drippings until caramelized and crispy. To serve, the meat is then griddled and chopped to order.

The carnitas are well worth standing in line for, but if you’re not in the mood for fighting for a table, you can also try making them at home. Whether you serve them in a ta

INGREDIENTS

• 4-6 slices bacon
• 2 pounds lean ground beef
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 2 eggs, mixed in a bowl with a fork
• 1/2 cup barbecue sauce
• 1/2 cup Mae Ploy Sweet Chilli Sauce
• 1 tsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 2/3 cup Panko bread crumbs
• 1 tsp salt
• 1/2 tsp pepper

PREPARATION

1. Heat oven to 350 degrees.
2. Brown bacon in large skillet until browned, drain slices on paper towels, cool

Ingredients

9 tomatillos, husked and rinsed

1/2 medium white onion

1 serrano chile

1 yellow chile (guero)

2 cloves garlic

1/2 cup fresh cilantro leaves, loosely packed

Salt and freshly ground black pepper

1/4 cup vegetable oil

6 (6-inch) corn tortillas

2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

1/2 cup Mexican crema or sour cream

1 cup shredded Monterey Jack cheese

Directions

1. Preheat the oven to 350 degrees F.
2. Put the tomatillos, onion, serrano, yel

INGREDIENTS

• One (4- to 6-lb) flat-cut brisket
• 1 heaping Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1-1/2 Tbsp all-purpose flour (okay to substitute matzo cake meal)
• 3 Tbsp vegetable oil
• 5 medium yellow onions, cut into slices 1/2 in thick
• 2 tsp packed light brown sugar
• 2 tsp paprika
• 1-1/2 tsp ground cumin
• 1-1/4 tsp ground ginger
• 3/4 tsp ground coriander
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 Tbsp tomato paste
• 5 garlic cloves, roughly chopped
• 6 carrots, peeled and qua

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