Leah Mennies

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Regional cuisines everywhere from Copenhagen to California have gotten modern makeovers. So why is New England food still stuck in the past?

There may be no more quintessential food across all Asian cuisines than the dumpling. Here are some of the best ones around, from the traditional to the anything-but.

We asked Lilly Jan, a certified XLB expert, for a few pointers.

Myers and Chang, Blue Ginger, and East by Northeast have long been the standard-bearers for hip Asian food around here. Soon, they’ll be joined by a batch of exciting new places focusing on everything from epic tasting menus to scallion-pancake sandwiches.

Here’s where you can find the very best versions, including right in your own kitchen.

…then you’ve got more than enough for one (or, in many cases, several) of these delicious items, all gathered from area Asian grocers, bakeries, and banh mi shops.

Having consulted the experts and eaten our way across the area, we present Chinatown’s hidden treasures.

Brian Moy, co-owner of China Pearl, in Quincy and Chinatown, breaks down the must-order items available at his restaurant and elsewhere.

Why local chefs love it.

As the executive pastry chef at Harvest, Brian Mercury knows how to cultivate a first-class last course. Here’s what he relies on to get the job done.

Whether you prefer yours drizzled with truffle oil or loaded with crispy bacon, these restaurant versions of the classic comfort food are sure to satisfy on a chilly winter day.

Local bites we’re digging this month.

Many of the city’s best food trucks are going brick-and-mortar.

Chris Coombs’ custom Boston Chops steak sauce.

Chef-approved knives by Adam Simha.