A hallmark of a truly luxurious meal is a sprinkling of truffle shavings — the fungal kind, not the chocolate. Nicknamed ‘diamonds’ of the culinary world, these fanciful fungi are prized for their unique flavor and scent. But newer truffle species are fighting to achieve that same gourmet status. Now, researchers have performed the first full aroma characterization of the Appalachian truffle, unlocking the potential for a new North American ‘black diamond.’