I'm usually the one making recommendations to readers; here, I ask for some we can all enjoy. Truffle has to be one of the most captivating and hard-to-describe sensations in gastronomy. Admittedly, I've never smelt a raw truffle of any variety (whether that be white or black). I imagine the scent of the tuber (as opposed to the taste) highlights its earthy and grassy facets. But in the mouth...