Reid's Test Kitchen
6 recipes converted from their YouTube cooking videos.
Trying Gordon Ramsay's Sticky Toffee Pudding
A quick, budget‑friendly version of the classic British Sticky Toffee Pudding that Reid's Test Kitchen whipped up in just 30 minutes. The recipe uses pantry staples and delivers a caramel‑soaked sponge that even Gordon Ramsay would approve.
Michelin Star Cake (at home)
A simple five‑ingredient honey sponge cake inspired by a Michelin‑star chef and the beloved Winnie the Pooh. Light, airy, and sweet, this cake has a crisp exterior and a jiggly, honey‑flavored interior—perfect for a quick dessert or tea‑time treat.
Trying Every Recipe on the NYT Top 50 List
A bright, sweet‑tart lemon bar featuring a buttery shortbread crust, a silky olive‑oil‑infused lemon curd, and a finishing sprinkle of flaky sea salt. Inspired by Melissa Clark’s New York Times recipe and demonstrated on Reid’s Test Kitchen.
New York Times Top 50 Recipes
A luxurious weeknight dinner featuring butterflied chicken cutlets seared to golden perfection, then simmered in a silky tomato‑coconut sauce with sundried tomatoes, fresh spinach, and a splash of cream. Served over pasta for a comforting, restaurant‑style meal.
3 Michelin Star Dessert (at home)
A classic French-inspired molten chocolate cake made with just five ingredients, inspired by three‑Michelin‑star chefs. Ready in under 30 minutes, this dessert delivers a gooey chocolate center with a crisp outer edge—perfect for impressing guests or treating yourself.
Trying Every Recipe on the NYT Top 50 List
A quick, comforting Korean‑American noodle dish that balances salty, sweet, sour, and spicy flavors in a silky butter‑gochujang sauce. Inspired by Eric Kim’s NYT‑top‑rated recipe, this version uses just six pantry staples plus a few garnishes for a restaurant‑quality result in under 30 minutes.