Périgord Truffles: The Science Of The French Culinary 'Black Diamond'

The black Périgord truffle is a fungus that grows underground around the roots of oak and hazelnut trees in winter. It has become a staple during holidays in France, where cooks slip bits of it under the skin of roasting turkeys to add a luxurious flavor. Holiday cooking would not be complete with an examination of why things work and so scientists are revealing the secrets that give the culinary world's "black diamond" its unique, pungent aroma. The results could  also lead to better ways to determine the freshness and authenticity of the pricey delicacy.  read more

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