Makes about 2/3 cup.

Note: It's the sauce that makes Subway sandwiches stand out from one another, Todd Wilbur says. This is the key ingredient in the Subway Chicken Teriyaki Sandwich. Buttermilk powder is available in the baking section of the supermarket.

• 1/2 c. light corn syrup

• 1 tbsp. minced white onion

• 1 tbsp. red wine vinegar

• 2 tsp. white vinegar

• 1 tsp. balsamic vinegar

• 1 tsp. brown sugar

• 1 tsp. buttermilk powder (see Note)

• 1/4 tsp. lemon juice

• 1/8 tsp. poppyseeds

• 1/8 tsp. salt

• Pinch cracked black pepper

• Pinch garlic powder


Combine all the ingredients in a small microwave-safe bowl.

Heat the mixture uncovered in microwave oven for 1 to 11/2 minutes on high until the mixture boils rapidly.

Whisk well and cool.

Nutrition information per 2 tablespoons:

Calories 105 Fat 0 g Sodium 80 mg

Carbohydrates 28 g Saturated fat 0 g Calcium 13 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 other carb.


Serves 4.

You can make this soup in about 30 minutes. The cheese slices work well for a home reconstruction of the soup, says Todd Wilbur.

• 3 c. broccoli florets

• 4 c. chicken broth

• 1 c. half-and-half

• 1/2 c. all-purpose flour

• 8 slices Kraft Sharp Cheddar Singles

• 1/2 c. shredded carrot

• 1/3 c. diced white onion

• Pinch ground black pepper


Steam the broccoli on a steam basket in a covered saucepan over boiling water for 6 minutes. Remove the broccoli to a chopping board, cool, then use a large sharp knife to dice the broccoli into pieces that are about the size of peas.

Pour the chicken broth into a large saucepan with the half-and-half. Whisk in the flour. Add the broccoli, cheese slices, carrot, onion and pepper.

Turn the heat to medium and cook, stirring often, until mixture begins to bubble. Reduce the heat and simmer for 30 minutes, or until the carrots are tender and the soup is thick.

Nutrition information per serving:

Calories 350 Fat 21 g Sodium 1,675 mg

Carbohydrates 24 g Saturated fat 12 g Calcium 310 mg

Protein 18 g Cholesterol 61 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 medium-fat meat, 2 fat.


Makes 4 cups.

From "Top Secret Recipes Unlocked," by Todd Wilbur.

• 3 c. water

• 2 c. converted rice

• 3 tbsp. butter

• 11/2 tsp. salt

• 1/3 c. minced fresh cilantro

• 2 tbsp. lime juice


Combine water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan and simmer for 20 minutes. When rice is done, stir in cilantro and lime juice.

Nutrition information per 1/2 cup serving:

Calories 223 Fat 5 g Sodium 480 mg

Carbohydrates 39 g Saturated fat 3 g Calcium 33 mg

Protein 4 g Cholesterol 11 mg Dietary fiber 1 g

Diabetic exchanges per serving: 2 1/2 bread/starch, 1 fat.


Makes 1 (16-oz.) drink.

Note: You'll need an espresso/cappuccino machine (or at least a milk steamer and very strong coffee for this drink. For the caramel sauce, choose your favorite and note that the recipe works best with 3 tablespoons of a richer sauce (which is what Starbucks uses) or 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup, you can make your own, as indicated below, or use a bottled brand, such as Torani. To make this drink a perfect clone, use the vanilla syrup and caramel sauce that are sold at many Starbucks.

• 2 c. water

• 11/2 c. granulated sugar

• 3/4 tsp. vanilla extract

• 1 c. milk, steamed with foam

• 1/2 c. fresh espresso

• 3 to 4 tbsp. caramel sauce


To prepare syrup: Combine 2 cups water and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then add vanilla extract. Remove from heat and cool. Store in a covered container.

To make coffee drink: Add 2 tablespoons vanilla syrup to a 16-ounce glass. Add 1 cup steamed milk with the foam, and then pour in the espresso. Add caramel sauce and stir before drinking.

Nutrition information per serving (with 2 percent milk):

Calories 280 Fat 5 g Sodium 330 mg

Carbohydrates 52 g Saturated fat 3 g Calcium 320 mg

Protein 9 g Cholesterol 20 mg Dietary fiber 1/2 g

Diabetic exchanges per serving: 1 milk, 21/2 other carb, 1 fat.