Here are some tips from yesterday's article in the NY Post (Steve Cuozzo).
Season: October through December.
Price: In 2018 they are running at $7 a GRAM in a restaurant (someone once told me a gram is the size of an M&M). The usual serving size is 10 grams. The article said that the price depends on the quality and they have heard of places charging double that because the source was better. They cost twice as much last year.
Ordering: You can ask them to weigh it in front of you. Ask when they came in. They lose their smell and flavor very quickly. Decline if more than 24 hours old. I'm not sure how this really helps unless you ask the follow up question of when they were picked. Ask to see them. Anything smaller than a golf ball is a no go. The smaller the surface area, the quicker they lose their lustre. Seems counter-intuitive.
Cooking time: Zero. They must be served raw. Black ones can be cooked.
Characteristics: Even top chefs disagree. They combine 120 different aromas. Some include - Parmesan and roasted garlic or mushroom or bark or wet leaves.
Warning: Avoid white truffle oil. It is just olive oil and a chemical compound (2.4-Dithiapenatane).
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