The Truffle Report

France made the Périgord truffle famous. Spain built the plantations that changed modern black-truffle supply—and changed what chefs should ask before buying.

Two genuine white truffle species can look alike. Here is why precise naming—and the condition of the actual lot—matter more than appearance or a famous place-name.

Fresh Tuber magnatum changes after harvest in ways buyers cannot see: storage shifts its aroma, metabolites and bacterial community. The receiving protocol matters as much as the origin label.

Across the Balkans, a new sourcing story is challenging the most famous name in the trade. The real measure of a white truffle is the aroma that survives the journey.

Pasta is the easiest place to start with white truffle, mostly because it asks so little of you. There's no reduction to babysit, no sauce that can split on you...

Huitlacoche is one of the most distinctive ingredients in Mexican cuisine. Sometimes called Mexican corn truffle or corn mushroom, it develops naturally on ears of corn and is prized for...

Ask a supplier the price of white truffle in July and the honest answer is that nobody knows yet. Unlike most food, fresh Tuber magnatum doesn't have a stable per-kilo...

Most people search for "Alba white truffle" without knowing that Alba is a town, not a species. Tuber magnatum is the truffle. Alba is where the biggest fair for it...

There is a reason the classic white truffle repertoire is so small. Tuber magnatum has one of the most powerful aromas in food and one of the most fragile. Heat...

The white truffle season is short and almost entirely unpredictable, and it starts in about ten weeks. If you have ever tried to order fresh Alba white truffle in the...

Black Perigord truffle is the one truffle you are supposed to cook with. White truffle dies in a hot pan. Summer truffle is too polite to survive much. Melanosporum gets...