Forget truffle oil. It isn’t even made from truffles, just like corn syrup isn’t sugar. But with truffle season in full swing until late December, you can revel in the real deal – “the diamond of the kitchen,” as the 18^th-century French gastronome Brillat-Savarin called the fabled, if less poetic, fruiting body of the underground mushroom known for its earthy flavor and heady fragrance. Read more