During the 1990’s, truffle oil seemed to be everywhere. Seen as a cheaper alternative to genuine truffles, the oil was used in high-end restaurants by Michelin starred chefs. Suddenly in the mid 00’s, no reputable chef would touch the stuff. This video looks at how truffle oil fell out of favour

Truffle oil is produced in laboratories. Once a popular ingredient it quickly fell from grace. Does it belong in the kitchen?