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Subway Adds ‘Tacos’ to Their Menus in Japan

Subway Adds ‘Tacos’ to Their Menus in Japan



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Just because it has ground beef doesn’t mean it’s a taco

The Subway Taco is availalbe in Japan until August.

The general consensus is that tacos are usually made with meat, lettuce, tomatoes, and cheese, all contained in either a hard tortilla shell or a soft flour or corn tortilla — that’s something most of us can agree on. Subway Japan has a different approach, however.

The chain’s Japanese outposts have introduced a Subway Taco, which does not look like a taco at all. What’s more, it’s folded into a flatbread — unheard of!

At least these look remotely like tacos. At Subway Norway, you can get a Taco Sub stuffed with ground beef, tortilla chips, and salsa — with veggies and regular Subway bread.

The Subway Taco is being offered along with a limited trio of spicy subs, including Grilled Tandoori Chicken and Shrimp Avocado Salsa sandwiches. These limited-edition menu items will be available through late August.


The Best Ways To Eat Vegan At Subway Restaurants

Whether you&rsquore a longtime herbivore or new to this whole plant-based diet thing, you no doubt know the absolute struggle of finding vegan eats at chain restaurants like Subway.

Sure, you can go for dressing-free iceberg salads or sandwiches made with just raw veggies and vinegar, but, girl, you deserve better. Luckily, the momentum of the plant-based movement (and support of brands like Impossible and Beyond Meat) is finally making vegan fast-food eats more mainstream.

Often, though, it can be tough to decipher what's truly vegan on restaurant menus, Subway included. &ldquoSeemingly vegan foods may contain animal products such as dairy or eggs (often seen as casein or albumin)," says Nanci Guest, PhD, RD, CSCS, plant-based dietitian and nutrition scientist.

A few sneaky animal-based ingredients to look out for:

Casein products: A type of milk protein, casein often hides in puddings, sauces, and dressings.

Whey: Another milk protein, whey is often found in cakes, cookies, candies, and breads.

Confectioner's glaze: Mostly found in glossy candies and desserts, this shiny substance is made with secretions of a certain type of insect. Yuck.

Honey: Another no-go for vegans, honey is often used in breads, desserts, sauces, and vinaigrettes, so it's a major one to look out for at Subway.

Another struggle of eating vegan at places like Subway: creating a balanced meal that contains carbs (including fiber), fat, and protein. While it's easy to get your fill of carbs at Subway (thanks, bread!), getting ample fat and protein can be a little tough.

To build yourself the best possible animal-free meal at Subway, stick to the following vegan ingredients.


Eating trendy Brood X cicadas: What the bug recipes taste like

They are the gateway bug into the intoxicatingly crunchy world of insect eating.

After lying dormant for nearly 20 years, the cacophonous Brood X cicadas have finally emerged on the East Coast.

But this time around, the most adventurous among us won’t be satisfied merely hearing the deafening critters — some are preparing to cook these trending buggers up like a terrestrial crawfish boil.

“You wanna eat the females, because they’re full of eggs,” Gene Kritsky, author of “Periodical Cicadas: The Brood X Edition,” told The Post. Ditching the tired just-like-chicken comparison, he analogized their flavor to something more like “cold asparagus.”

Now, a small but hungry crowd of intrepid epicures are headed toward the forests of the East Coast and Midwest to catch the insects which only emerge every 17 years. The creative cooks are generating an intriguing buzz both online and in the flesh for the maligned pastime of bug-eating. We, too, decided to put our tastebuds to the test and sample these cyclical delicacies for ourselves. Hakuna matata, right?

The Post’s cicada cuisine fixer was Joseph Yoon, private chef and founder of Brooklyn Bugs, an edible-insect advocacy group that touts bugs “as a sustainable source of protein.” The diehard entomophagist — yes, there’s a word for “bug eater” — has been accompanying researchers on cicada foraging excursions in New Jersey with the goal of harvesting “hundreds of thousands of samples” for the pot, he told The Post.

“We’re gonna be creating dishes and ideas around cicadas that have never been seen before,” said Yoon, who charges upwards of $750 for his private noncicada meals. He’s currently looking into holding events about the bugs for the public.

But the gourmand graciously agreed to hold his inaugural Brood X banquet at my apartment in Brooklyn, where he treated us to a customized eight-course periodical cicada sampler.

The Post’s Ben Cost indulged in the increasingly popular trend of bug-eating — the main course being the Brood X cicada. Stefano Giovannini

As it was early in the cicada season at the time of eating, he served the nymphs, the “veal-like” first stage that lacks the wings of the adult.

Praying we didn’t have any unforeseen cicada allergies, we tucked into the bug bonanza.

See also

Cicadas with blood-red eyes emerge in DC

First down the hatch: Blanched edamame beans sprinkled with sea salt, the savory Japanese condiment furikake and, of course, cicada nymphs fried to perfection.

Despite resembling desiccated prawns, they tasted plump and nutty, and paired especially well with a crisp lager.

Next up were “insect eggs”: Fried baby cicadas that Yoon placed artfully atop a half of boiled quail egg, a dish he described as “symbolizing spring.” He drizzled it with a smoldering hot sauce concocted from fermented habaneros, honey and ground crickets for extra protein.

“Careful, that has some kick,” Yoon cautioned as we downed a whole spoonful.

Cicada nymph kimchi with black rice, kennip, cucumber and mint. Stefano Giovannini

The bug cook followed it up with garlic cicadas in potato leek soup, then cicada kimchi with black rice, followed by pickled cicadas with silken tofu with gochu peppers and ramps.

A far cry from the scorpion lollipops sold at museum gift shops, these intricate eats seemed like they could be served at a Michelin-starred restaurant. That’s because Yoon wanted to create “authentic, nongimmicky” dishes that would help Westerners appreciate the cicada’s natural flavor, he said.


Early last summer, Del Taco partnered with Beyond Meat, so vegan and vegetarian customers can now enjoy tacos, burritos, nachos and even fries topped with a ground-up form of the plant-based protein alternative.

The doughnut-and-coffee chain debuted its Beyond Sausage Breakfast Sandwich on menus nationwide after a successful test run in New York City. According to the chain, the patty contains "peas, mung beans, rice and sunflower to provide the protein and coconut oil to ensure juiciness, plus a mix of spices crafted specifically for Dunkin’." Vegans should note that the sandwich itself is not vegan, as it contains an egg patty and American cheese, but the sausage can be ordered by itself on an English muffin.


5. Sweet Potato Toasts

"These sweet potato toasts are satisfying and easy to throw together! The ingredients speak for themselves: I love that the sweet potatoes come straight from the ground, which means no packaging or processing required. They’re also full of gut-protective soluble fiber and anthocyanins (a kind of antioxidant). Here's what you need:

1 sweet potato (large, cut into ¼- to ½-inch slices)

Avocado or coconut oil spray (nonaerosol bottle)

1 tablespoon nut butter (almond, cashew, or other)

Preheat oven to 425°F. Place sweet potato slices on a parchment-lined baking sheet, spray with the oil, and sprinkle with cinnamon. Bake for 30 to 35 minutes, until bottoms of sweet potatoes appear somewhat brownish and tender when pierced with a fork. Remove from the oven and top each slice with nut butter of choice and chia seeds."


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!

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.

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

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

Everyone hip on Subway's sandwiches knows the key to cloning the flavor of many of the chain's top-sellers is in hacking the secret sauces. For example, Subway's Sweet Onion Chicken Teriyaki Sandwich is pretty bland without the ground chipotle chile in the spice section of your market. McCormick makes good stuff.

Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Check out my other P.F. Chang's clone recipes here.

The Sweet Onion Chicken Teriyaki Sandwich, one of Subway's biggest new product rollouts, is made with common ingredients: teriyaki-glazed chicken breast strips, onions, lettuce, tomatoes, green peppers, and olives. But what sets it apart from all other teriyaki chicken sandwiches is Subway's delicious Sweet Onion Sauce. You can ask for as much of the scrumptious sauce as you want on your custom-made sub at the huge sandwich chain, but you won't get any extra to take home, even if you offer to pay. Now you can pour a copycat version of the sauce to your home-built sandwich masterpieces whenever you want.

Find more copycat recipes for famous sauces here.

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.

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.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. Just combine these eight common ingredients in the comfort of your home, and you will have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

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 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.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

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.

Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

Find more delicious recipes for Olive Garden's most famous dishes here.

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.

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

Love Cracker Barrel? Check out my other clone recipes here.

On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

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.

Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Find more of your favorite Red Lobster copycat recipes here.

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

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.

Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

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.

Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part about this copycat Panera spinach souffle recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.

Find more of your favorite recipes from Panera Bread here.

One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. Be sure you find the shorter turkey hot dogs, not "bun-length". In this case size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.

Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.

When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try this cloned version. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool.

Now that you're in the swing of things, try baking more famous cookies from my recipes here.

Update 1/13/17: I like to drop the baking temperature to 325 degrees F for a chewier (better) cookie. Cook for about the same amount of time, 16 to 18 minutes.

Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can open that recipe in another window to see how close the real recipe revealed in 2020 comes to this clone recipe I created in 2002.

Braised Beef Pasta 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).


Guacamole Is Coming To Subway

Ordering a sandwich at Subway can be a dizzying experience: Do you want mustard on that? Mayo? Vinegar? Salt and pepper? Lettuce? Do you want a Footlong? Toasted bread?

But it's about to become even more difficult. Because on May 1, the Milford, Connecticut-based sandwich chain will add guacamole to the menu. Subway's suggested pricing for the guacamole is 75 cents for a six-inch sub and $1.50 for a Footlong. It will be available as an add-on to any sandwich, but the chain will debut a new sandwich, the Chipotle Chicken Melt with Guacamole, specially designed to show the Mexican avocado spread in its best light.

The move comes four years after Subway first started offering avocado as an option on sandwiches at stores nationwide. Guacamole will, like avocado, be available only for part of the year -- summer, basically, plus a couple months on either end.

Guacamole and avocados in general have skyrocketed in popularity over the last 15 years. According to New York magazine, Americans' per capita avocado consumption increased more than fivefold in that time, rising from 1.1 pounds per year in 1999 to 5.8 pounds per year in 2014.

But avocado farmers in California, Mexico and Chile, who provide the overwhelming majority of the country's supply, have found it difficult to keep pace with soaring demand while dealing with water scarcity and climate change. Mexican fast-casual chain Chipotle, one of the country's largest sellers of guacamole, has even warned that environmental pressures could someday make avocados impossible to come by in sufficient quantity for them to sell. Subway, of course, could face some similar issues if that day ever comes to pass -- let's hope it doesn't!


The Philippines

In the Philippines, KFC must contend with a strong rival, local franchise Jollibee's, which serves plenty of fried chicken, as well as burgers, spaghetti, and Filipino favorites like lumpia (meat-filled egg rolls) and bangus (milkfish). Against such a formidable foe, KFC Philippines seems to have opted for a strategy of culinary creativity.

KFC Philippines has a number of menu items that will either absolutely horrify you or that will make your mouth water. Maybe both. In 2015, they did a promotion on the Double Down Dog, a cheese-filled hot dog smothered in more cheese and set in a "bun" made of a fried chicken patty. They quickly sold out, despite some on Twitter accusing the franchise of crimes against humanity. They introduced the Chizza that same year, basically a large slice of chicken covered in pizza sauce, cheese, green peppers, and pineapple. While its status as pizza is dubious, it isn't so much different from chicken parmigiana.

Another KFC Philippines menu item which mystified foreigners was the Cheese Top burger, featuring a slice of cheese draped over the top of the bun rather than inside it. What seems bizarre to others makes sense for Filipinos familiar with the ensaymada, a sweet bun topped with shredded Edam cheese.

They took this to the extreme in 2013 with the Cheesy Bacon Fest, a promotion which allowed consumers to add cheese and bacon topping to almost everything on the menu, sadly excluding single pieces of chicken, salads, and desserts.


Subway Chipotle Southwest Sauce

I love replicating some of my favorite Restaurant menu items! Such as Taco Bell&rsquos Creamy Jalapeno Sauce or the tasty Chick-fil-a Sauce for dipping fries and chicken sandwiches! This Subway sauce was another successful experiment! Try our Subway&rsquos Peanut Butter Cookies if you favor Subway!

Subway Chipotle Southwest Sauce

It&rsquos real folks, you can actually make one of my most favored subway sauces right at home! I&rsquom so excited about this one because there was a time I ordered packs of them from the Subway Restaurant, (talk about pregnancy cravings!), And when I order a subway sandwich you&rsquore likely to see this orange zesty chipotle sauce drizzled over my Subway Club, Black Forest Ham or Oven-Roasted Chicken Sandwich! Trust me I know how it needs to taste I used to work at subway so, I&rsquom pretty familiar with the flavor profile!

Now just because I worked at Subway doesn&rsquot mean we knew the sauce recipes, they simply came pre-made. It wasn&rsquot until years later that I decided to replicate my favorite Subway sauce. The recipe development was a total hit even though I threw out batches of it before it reached the perfect stage!

Making Subway Chipotle Southwest Sauce

As of a result, after inspecting the sauce that I ordered to go one day, I realized it had specks of dried herbs in it like a bottle of ranch dressing. That gave me the clue that it had to be ranch with chipotle peppers and sure enough, it took off from there. I tried and tried, added sour cream, more mayo tossed, and started again until it tasted just like the Southwest Chipotle sauce that I had right beside me to compare!

I had my sister-in-law as the testing individual who had to put up with all my different creations and she herself said you got it! (Before you think she was just being gullible she was actually quite difficult to please because she too knows her chipotle sauce, so let&rsquos just say I had some straightforward feedback to deal with.) 😆

However, I couldn&rsquot be any more excited about this! Making the Subway Chipotle Southwest Sauce was quite rewarding when I got it to taste like Subway&rsquos sauce! I want to hear from you! Leave your feedback and comments below!


As of 2020, Subway has 22,226 locations in the US.

Like other chains, Subway saw a huge decline in customers at the start of the coronavirus pandemic and was forced to change how it served them. The company even started to sell grocery items at more than 250 of its US locations.

The chain has fewer drive-thrus than its competitors — 600 compared to McDonald's 13,000 — making it harder to serve customers wishing to keep their distance.

Subway restaurants opened to customers in June with added health and safety measures. In September, some franchisees voiced their concerns that Subway wanted them to return to business as usual.

But Subway CEO John Chidsey previously told Forbes he was optimistic about the company's future. He said the company's performance in China indicated business had bounced back.

"This shows that, with time, you can recover," he said. "It will be different all over the world, but Asia gives me hope. I feel good about Subway."


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