From the surface, there’s not much going on in the orchard at Burwell Farms in rural North Carolina: loblolly pines grow in perfect, orderly rows, brown trunks and green needles in a hypnotizing grid ...

Truffles are one the world's most expensive foods because they're rare and challenging to grow. Truffles are earthy and pungent, and a little goes a long way. Truffle-infused products typically don't ...

Black truffles are most often associated with the European countryside. But as wild truffle habitats have declined, truffle farms in the U.S. are taking root. There are more than 100 truffle orchards ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. White truffle season is officially here, which means D.C. restaurants are translating the ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Have you ever ...

Pete Wells joins the pack of dogs and humans trying to sniff out these culinary treasures. Wild truffles provoke intense interest in the Pacific Northwest. Outside the region, there is almost no ...

LONDON (Reuters Life!) - Farmers in a northern English town famous for its rhubarb and licorice sweets are moving upmarket with an attempt to grow truffles, one of the world's most expensive ...

First things first, let’s clear up a common misconception: truffles are not mushrooms. They are a fungus, and while they are closely related, they are not actually part of the mushroom family. Instead ...

Paolo Montanaro, a native of the Piedmont region of northwestern Italy, grew up only a short distance from Alba, the epicenter of white truffles. As CEO of TartufLanghe, the company founded by his ...

The truffle on your plate in India is rarely the delicacy it pretends to be. What most diners encounter is a loud, perfumed imitation of luxury rather than the real, earthy, fleeting thing. And that ...

You've seen it drizzled over everything from fries to pasta, that dark, aromatic oil promising gourmet indulgence. Yet here's something restaurants won't tell you upfront: the vast majority of truffle ...