Sahil's Test Kitchen
Real recipes. Real experiments. Mostly delicious.
Hi! I'm Sahil, I'm 12, and I like to cook and bake stuff. Sometimes it comes out amazing. Sometimes it's a learning experience. Either way, I'm posting it here.
See what I made →About the chef
I'm Sahil and I'm 12. I got into cooking because of baking — I started with brownies and cookies, and I used to watch this one YouTuber who made everything look really doable. I kept trying his recipes and then started changing things up to see what would happen. That's kind of how it all started.
Once I got comfortable baking I started cooking actual food too — scrambled eggs, pancakes, breakfast potatoes, homemade lemonade, and way more. Now I make pretty much anything I want to try. This page is where I keep track of everything — what worked, what didn't, and what I'd do differently. Thanks for checking it out!
Featured creations 🔥
A few of my favorites. Check out my chef notes on each one.
🌙 Overnight Oats
Chef notes
Made three flavors at once — chocolate peanut butter, matcha, and banana bread. You just mix everything the night before and stick it in the fridge. By morning it's thick and creamy without any cooking at all. The matcha one looks the coolest but the chocolate peanut butter one is really good.
🌮 Homemade Tortillas
Chef notes
From scratch! Letting the dough rest matters — don't rush it. Rolling them round is harder than it looks.
🌯 Breakfast Burritos
Chef notes
Used my homemade tortillas which made these next level. Don't overfill or they explode when you fold them.
🎂 Layered Red Velvet Cake
Chef notes
Made this completely from scratch including the frosting. Red velvet is kind of weird — there's cocoa in it but it doesn't really taste like chocolate cake, it has its own thing going on. The cream cheese frosting is SO good, I could eat it with a spoon. Getting the layers even is harder than it looks but I think it came out really good.
🥟 Pan-Fried Gnocchi with Sage Butter
Chef notes
Made the gnocchi from scratch — you boil the potatoes, rice them, mix in flour and egg, and roll them into little pillows. Then I pan-fried them in butter with fresh sage until they got crispy on the outside. That crispy outside with the soft inside is SO good. Don't overwork the dough or they get tough.
🍝 Fresh Homemade Pasta
Chef notes
Making pasta with the KitchenAid attachment is honestly so fun. You mix the dough, let it rest, feed it through the machine, and actual spaghetti or fettuccine just comes out. The dough has to be exactly right — too wet and it sticks everywhere, too dry and it cracks. First batch got stuck but after that I figured it out. Way better than store-bought.
30 dishes and counting
The gallery 📸
Just a bunch of pictures of food I made. Some look better than they tasted. Some tasted better than they look.
More photos coming soon as I keep cooking!