Danielle visits the Pacific Northwest to learn about the elusive truffle and their importance to the forest. She forages for wild, native truffles with Alana of Truffle Dog Company and visits Cartwright Trufferie to explore cultivated Perigord truffles. What's fascinating about this fungi is their unique aroma and the way it changes your perception of taste in common ingredients. Danielle and Simon cook with truffles in a variety of ways. Inspired by her trip, she takes what she learned back home to Texas and applies it to other common mushrooms.