Jet uses a blowtorch to brulee the marshmallow topping, adding another level of texture and flavor to the chunky cookie.

Jet packs his easy Kung Pao Shrimp full of flavor by using Asian chili paste. "It’s got a phenomenal heat, a balance of acidity and a nice garlic flavor," he says.

For the perfect sandwich, Jet recommends using airy baguettes or French rolls. He told us, "A good banh mi should be crispy on the outside and light and airy in the middle."

Infused with peanuts, dried spices, chocolate and dried chiles, Jet’s mole sauce is an ideal blend of savory, sweet and spicy.

"These ribs hit all the comfort-food flavor buttons for me: beefy, sweet, savory and salty. Eat them with your fingers or on a bed of warm white rice," says Jet.

Whisk soy sauce, sugar, gochujang and sesame oil together for an irresistible Korean taco sauce. Jet says you can make the sauce a few days in advance and store it in the fridge for an easy prep.

One recipe fan told us: "Great flavors and finally something that tastes just as good, if not better, than takeout! It takes time to put everything together, but it's so worth it!"

Jet uses tempura flour to batter the chicken thighs as it turns out light, airy and perfectly crispy.

If you’re looking for a quick and easy Thai dish, ditch the takeout and try Jet’s Famous Drunken Noodles instead. They’re full of flavor and ready to eat in just 20 minutes.

Jet recommends using Japanese yaki soba noodles for this dish, but he says other options will work in a pinch. "Spaghetti or fettuccini cooked al dente, rinsed in cold water and drained in a colander will also make a great lo mein," he explains.

One dumpling fan raved: "Delicious! Every time I make these, they disappear faster than you blink."