1.   Baliani of Pignoli values porcini imported from Italy most, and serves them shaved with barely seared scallops drizzled with truffle oil.

2.   A comparable exercise today would undoubtedly result in what statisticians call a bipolar distribution, defined by the presence or absence of truffle oil as an ingredient.

3.   Add creme fraiche and truffle oil and remove pan from heat.

4.   Add truffle oil to taste.

5.   Add the garlic, salt, pepper, lemon juice, nutmeg and optional truffle oil.

6.   Add the vinegar, shallot, salt and pepper to taste, and the truffle oil.

7.   Add truffle oil, diced beet and basil and mix just until blended.

8.   Chef Toby Joseph features both black and white truffles and truffle oil on his menus at Remington Grill in Houston.

9.   Divide the pasta among four serving bowls, top with the Parmesan and drizzle with the truffle oil or extra virgin olive oil.

10.   Drizzle just a few drops of truffle oil in each potato.