- One bite?
- Yes. - [Nate] This is a big bite. I'll show you. - Are you serious? - It's insane, right? - It's nuts. - Oh God, never pay $12 for a pint, that is ridiculous. Do not do that. - [Narrator] This $250, 16
ounce, A5 Olive Wagyu rib eye, is considered one of the best
cuts of meat, in the world. - This is crazy. Holy shit
- That is so rich. - Very like much like, beef chocolate. - [Narrator] One piece of chef Nobu's famous Otoro sushi costs $17. If the price is high,
means a good product also. The good qualities and very limited. - [Narrator] A cup of this
coffee, will set you back $100. (giggling) and one white truffle, can cost as much as a brand new Mercedes. - You need to try it once in your life and you will understand. - I'm trying to find words. You don't wanna just say, "Oh, it's so good." - [Narrator] But just because
something is expensive, doesn't mean it's worth the money. (cool music) - This is American Wagyu,
this Japanese Wagyu and this is crazy. (soft rock music) - Cheers.
- Cheers brother. So I'm actually holding, legitimately the rarest
steak in the entire world called Olive Wagyu. Not only is it rare, it actually
beat out 182 competitors, to lay claim to the title
of best fat quality, at the 2017 Olympics. But what does Wagyu mean? Wagyu, literally
translates to Japanese cow. There are four notable breeds of cattle that are native to Japan. Of those four, only one produces the special marbling associated with high end Japanese beef. That breed is called Kuroge
Washu or Japanese black. - They are licking me right now. - That breed has a genetic
ability, to take its food and instead of putting
the fat on the outside, it puts it inside the meat. - [Nate] There were
about 300 brands of Wagyu including Miyazaki, Kagoshima and the most famous of them all, Kobe and then, there's Olive Wagyu. Olive Wagyu is a brand of Wagyu that comes from cattle raised on a small Japanese Island called shadoshima, that is famous for its olive oil industry. Olive Wagyu's flavor profile,
is unlike the others, because the cattle are fed
a strict diet of rice straw, barley, and toasted olive pills. There were only 2200 head
of Olive Wagyu cattle harvested in 2018, and just a tiny fraction
of that was exported. Like I said, this stuff is rare, but is it actually worth the hype and the steep price tag? We'll be comparing three types of beef, American Wagyu, Japanese A5 Wagyu and A5 Olive Wagyu. To find out, I met up with
Simon Kim, the owner of Cote, a Michelin starred Korean
barbecue restaurant, that serves extremely quality Wagyu beef to put it to the test. (upbeat music) - American Wagyu is
crossbreed between Japanese and American black Angus, so it's kind of marbling, that is pretty awesome,
but it's kind of modest. What you're looking for
is much more about texture and marbling content, that's something which
you should be looking for. (upbeat music) - It tastes better tan that? Oh my God (giggling) that's crazy. - What's the word? It's velvety kind of. - I eat a lot of beef, but
if you start with this, I don't know where we're gonna end up. (gentle electric music) It's literally going
to melt in your mouth. It's like putting a little one ounce, stick of butter in your mouth and then letting it just, you chew into it and just going to melt like
ethereal beef from God. - I'm gonna take a bite and kind of very excited. - I think I teared up. - There's just meat juice
coming out all over the place. - The juice continuously flows out. It's insane, right? - It's nuts. How does it get better? - It's like never ending
fountain of meat juice, you know? I mean, I already talked about
how it looks like butter, but I think this is actually
even more buttery looking than, what we had previous. - [Nate] Pretty excited or what? What do you think? - Are you kidding me? Look at this. Cheers.
- Cheers brother. All right here we go man, all in. (bright music) - This is crazy. Holy shit.
- That is so rich. - It feels like somebody
just coated your mouth with a piece of wax and you're just salivating.
It's great, it's wonderful. - What's your take? - I think this was very
much like, beef chocolate and it's got flavor, that
kind of continuously goes, when you chew, you don't just chew fat. You actually chew the
muscle tissues as well. So super well balanced, but
the fat tastes like gold. - [Nate] If I'm being honest, I don't recommend spending the money on the A5 Olive Wagyu. The high levels of fat,
become a little off putting after just a few bites, but maybe that's the point. Go with the leaner cut of Wagyu like A3 that's about $70 cheaper and put the savings, in your 401k. - I now grill meat every day and it's not often that I get
to see something like this. (cool music) - [Nate] So, here's my normal sushi order. I get the Edi May Chirashi bowl for $30. It comes with 10 pieces of fish, including Toro and Uni on
a bed of rice and seaweed. And then, there's the
super expensive kind, you find it places like Nobu Downtown. Now, Nobu is by no means the
most expensive sushi out there, but a meal at Nobu,
costs about three times as much as at my favorite
neighborhood restaurant. The question is, does the
higher tag mean better sushi? We're about to find out. Chef Nobu actually invited us
to try some of his favorite and most expensive sushi. Let's go check it out. (bright music) But first, who is chef Nobu? And why is this sushi so famous? Nobu worked at his
family's lumber business until he was 17 years old. In 1966, he began his sushi
career at Matsui sushi in Tokyo. At 24, he moved to Lima, Peru to help open a Japanese restaurant there, and it was at that restaurant where he began introducing
Caribbean ingredients into his Japanese cuisine. In 1978, he moved to Los Angeles. In 1987, he opened Matsuhisa, the restaurant that would
change his life forever. That restaurant, became a
hub of Hollywood A-listers, including Robert De Niro, who was so blown away
by chef Nobu's cuisine, that he asked him to open
a restaurant together. In 1994, they opened Nobu in Tribeca. Now, there are over 40 Nobu restaurants and hotels around the world. But a single piece of Toro
at Nobu downtown, costs $17. A similar cut, costs less than half that in my local neighborhood restaurant. Chef Nobu says, there's a good reason, for his higher prices. - A price is high means
it's a good product also, and good qualities and very limited. - [Nate] Chef Nobu's sushi, consists primarily of three
ingredients, rice, fish and wasabi, but it's
not quite that simple. The wasabi comes from Japan and is ground fresh on
a shark skin grater. The rice also comes from Japan and is sweetened with monk
fruit instead of sugar. We're gonna be trying four types of sushi, Lobster nigiri, Toro, his
famous Uni cup caviar, and Nobu's personal favorite, which is by far the cheapest. Golden eye snapper with
lemon and sea salt. (upbeat music) While the lobster only costs
him about $20 to source, the preparation is labor intensive. - But before boiling, I put the stick, it's made in a few minutes. Still the inside is like a medium rare. - [Nate] Do many restaurants serve lobster, medium rare? - I don't think so. This is soy sauce. Maybe you can try this piece. - That piece? - [Nobu] Yep. - Thank you so much. I'm trying to find words. You don't want to just say, "Oh, it's so good." It's so sweet. It has a little bit of a crunch to it. - So you can feel the textures? - Hmhmm. - Lot of technique. Lot of, not secret but experience
of knowing how to do it. (upbeat music) So this Toro comes from Spain. And they have the farm tuna
where we can get the year-round. - [Nate] Nobu says, a whole
bluefin tuna costs about $4,000 but only 10 pounds of
that, can be sold as Toro. (upbeat music) - [Nate] So this is $17 a piece. - A $17 piece, there you go. One piece for you, one bite. - One bite? - Yep. I do one bite too. This combination is balanced, it has to be the perfect to sushi. - Oh my God, that's perfect, it's amazing. (upbeat music) The Uni comes from the fresh waters of High Keto Bay, and a nine ounce tray costs $150. The caviar only costs
$70 for a 50 gram tin, but that's only because
Nobu's purchasing power. They serve the same type of caviar at each of these restaurants. - So, this is very unique thing I created, because this one, almost you
don't need any technique. Sushi rice. This is the special seaweed. Put a little bit of soy sauce. Uni. - [Nate] Oh my gosh, that's so much Uni. I love uni. - Then another half of carviar. You can put the wasabi on top. Also one bite, like this. - [Nate] One bite? - Yeah.
- You do one bite? - Yeah, not too big, don't worry. Like that same piece like the Toro. - one bite?
- Yes. - This is a big bite.
- I'll show you. - Are you serious? (upbeat music) - It's the best thing I've ever eaten. - This way is the best way to have sushi. If the chef makes it, eat
immediately and bring to mouth. - Oh my gosh. (bright music) So what's this one?
- It's golden eye. It's from Japan. So very deep fish, it's
kind of my favorite. I'll show you. White fish. The wasabi. My process, one, two, three, four, five, six, all right? This is a piece. This one for me, and this one for you. I like to use lemon juice, and the sea salt. One bite. Right? I do one bite too. - It's so bright, the lemon, and the salt. I've never had sushi like that. - Very clean flavor. - [Nate] Altogether, the
four pieces of sushi we ate costs more than $50 at Nobu, and I was still hungry. That's too steep for me. Here's my advice. If you wanna experience a
high-end sushi restaurant, but wanna leave with some
money in your pocket, skip the expensive stuff and look for the cheaper options. High end places like Nobu, put the same amount of care into a $3 piece of golden eye snapper, as they do a $17 piece of Toro. (upbeat music) - [Narrator] This is a
$1,500 bowl of ice cream. It's garnished with black
truffle dark chocolate, hibiscus champagne sauce and edible gold, but
this isn't about that. This ice cream is nearly $10 a pint. This one's $12 and this one $20. We've come a long way from
the days of Ben & Jerry's and Häagen-Dazs taking center stage in the premium ice cream aisle. Innovative flavor evolutions
of made from scratch mix-ins and ooey gooey centers
could be the culprit, but that's just one factor. So how did ice cream get so expensive? (upbeat music) Ice cream is the most popular
frozen dessert in the US with the average American consuming more than 23 pounds each year. Today, the ice cream industry is worth over $61 billion globally and expect it to grow another
13% over the next five years. American companies Häagen-Dazs and Ben & Jerry's led the
way in premium ice cream since the 1960s and '70s. But since then, consumer tastes buds and preferences have changed. Sparking a flavor revolution
of unique ingredients and lower calorie options. In 2017, healthy ice
cream, newcomer Halo Top, rose to be the top selling pint in the US with $347 million in sales, surpassing both Ben &
Jerry's and Häagen-Dazs. Proving these innovative
super premium concepts are real contenders. - The biggest challenge that the premium ice cream
market has is competition. Now there's so many. Again, if you go back 20 or 30 years, there's Ben & Jerry's and Häagen-Dazs. It was an easy choice. - [Narrator] And the
increase in competition is making key ingredients, a lot more expensive. The price of milk has increased
12% nationally in 2019 alone and vanilla has surpassed
the price of silver at $600 per kilos. - The other thing that's happening, is ice cream companies are
cleaning up their ingredients. So as a result, all the ingredient costs have gone up as well. - [Narrator] Let's meet
some of the key players in this ultra premium space. Starting with a beloved New
York favorite, Ample Hills, a company that makes all
their ingredients from scratch and boasts being just as much a bakery as they are an ice cream factory, which they say justifies
their higher price tags. - So you know in Ratatouille,
when the evil food critic gets a taste of the Ratatouille and gets transported
back into his childhood, that's what we're doing
with our ice cream. - And that time machine, that's why we feel like
that price is worth $8.99 - Yummy! - [Narrator] In Philadelphia,
Little Baby's ice cream has been a smash hit since
its founding in 2011. Known for its unconventional
approach to flavors, which he sometimes
comes up with on a whim, like Earl Grey Sriracha. - One night I couldn't sleep. I was up in my kitchen, just fooling around making ice cream. I was creating an Earl Grey base and just as kind of a gag on myself, I squirted in some Sriracha hot sauce, like threw it in the freezer and I woke up the next day and it was absolutely delicious. - [Narrator] And this
one, chocolate pomegranate and wheatgrass and these wacky flavors have been a hit. - [Nate] Pretty good? - Tastes good. - Mmh it's delicious! - [Narrator] In 2018, Little Babies, $11,000 worth of seed money, grew to the opening of its six store and over $1 million in revenue. - From the outset, we've always only been interested in being different, because we're not gonna make it better, cheaper chocolate ice
cream than Häagen-Dazs. - [Narrator] Then there's
the farm to table brands like Jeni's Splendid Ice Creams, who works with local farmers
to source ingredients and add those finishing
touches to specialty mix-ins. We're working with dozens of actual makers, growers, producers. It can take a hundred people or more, to bring one ice cream to life. - [Narrator] So what's
the most you would pay for an ultra premium pint? - No more than $5. - If it's good stuff-- - I'd pay like three dollars
for a pint of ice cream. - Probably around like
four or five dollars. - Probably about $10. - $12 is a bit much. - Oh God, never pay $12 for
a pint, that is ridiculous. Do not do that. - [Narrator] And one
of the biggest drivers of the increased price of ice cream, air, or rather, the lack thereof. - All ice cream, has air in it. It's really the secret ingredient. So if you hold a pint
of Ample Hills or Jeni's or Ben & Jerry's, you can
feel the difference of it because our ice cream has less air in it. There's more there, there. And that of course costs a lot more money, than selling people air. - [Narrator] And some ice cream makers don't necessarily think it's a bad thing to have more air in your ice cream. - You can put more air into ice cream, which isn't always a bad thing. To make it less expensive. - [Narrator] We've also come a long way from vanilla ice cream base, artisanal, homemade, handmade,
top dollar ingredients are creating vibrant
Instagrammable trends. And some brands are hopping on board to get more than a little
creative with ingredients. So what's next for
ultra premium ice cream? It's hard to say if we hit peak prices or if younger generations in particular will continue to pay top dollar. - When we look at generation Z and we look at millennials,
what they want, is they want something unique. They want clean labels and they're willing to pay. - I actually don't love the idea that our ice cream is expensive. The last thing that I
wanna do is be known for, the $25 pint of ice cream or whatever. To me, that's almost a gimmick in itself. - [Narrator] So whether
it's freshly baked mix-ins or one of a kind concoctions, the demand for ultra premium ice cream doesn't seem to be
backing down anytime soon. - We're gonna see more
limited edition flavors that come out maybe just
for three or four months and then they disappear. So ice cream is hot and it's gonna continue
to get even better. (bright music) - All right, so now we're gonna slur. - All right. - Really loud slurs. (slurring) - [Nate] What's the most
you'd pay for a cup of coffee? $2, $5, $18? Mike Perry, owner of Coffee
Roasting Klatch Coffee out of Southern California,
thinks coffee snabs like me will shell out a cool a hundred dollars for a couple of the highest
rated coffee in the world. My God! And no, it is not the cat poop kind. It's called Elida Geisha Natural 1029, There are only 100
pounds of it in the world and it sold for the highest
ever price at auction for a record setting $1029
a pound, hence its name. But before we can fully
appreciate Elida Geisha 1029, and wrap our heads around
it's astronomical price tag, we need to figure out how coffee got to be so
expensive in the first place. (gentle guitar music) Coffee's transformation from afterthought to $100 a cup, happened in three waves. The first wave started back in the 1800s and was all about convenience. Think Folgers and Maxwell House. The second wave started in the late 1960s, and centered on coffee
as a source of enjoyment. It saw the rise of darker roasts and giant coffee brands like
Pete's Coffee, Caribou coffee, and of course Starbucks. The third wave was all
about specialty coffee, putting variety, origin and flavor notes front and center, third wave coffee shops like
Blue Bottle, Intelligentsia and Stumptown, serve lighter roasts which helped bring out
the unique flavor notes of each different type of coffee. But Perry says the Elida Geisha 1029's flavor profile is so extreme, it could be considered the beginning of a fourth wave of coffee. God damn. Now Elida Geisha 1029, has a really interesting backstory. Geisha coffee beans
originally come from Ethiopia and were actually planted in Panama as a way to combat a fungus
that was ravaging coffee trees in the late 1990s. - When it would attack the tree, it would basically stop it
from producing cherries, so the farmers were looking
for ways to compound that or to offset it and they heard there was this variety, from Ethiopia, that was at a
research center in Costa Rica. - [Nate] Coffee beans are the dried seeds inside of the fruit coffee
growers called cherries. Geisha seeds were
planted at several farms, but there was a problem. The disease resistant trees only produced about half as many cherries as a normal coffee tree. And at the time, coffee growers in Panama were more focused on
quantity over quality. So many of the farmers abandoned the Geisha variety altogether. But one grower named Daniel Peterson, decided to stick with it and when he tasted the
coffee from the Geisha beans, he was so impressed. He entered it into the inaugural best of Panama coffee competition in 2003, pitting it against some
of the best growers from around the world. And he won. Geisha took first place that year, and sold afterward at
auction, for $13 a pound, which Perry says was a
world record at the time. That got the attention of
other growers in Panama who started to produce and enter their own versions
of the specialty coffee, a Geisha variety one
the next year, and again and again each time
setting a new world record for the price of a pound of coffee. In 2006, the price of a
pound of Geisha reached $130. - The computers froze. They never imagined they would get a hundred dollars a pound. - [Nate] Fast forward to 2019, when the Elida Geisha Natural 1029 was not only the highest scoring coffee in the history of the competition, but it's sold for a mind
blowing $1029 a pound. In order to purchase
the coffee at auction, Perry assembled a group
of buyers from Europe and Asia who pooled their money and were able to secure all 100 pounds of the unroasted beans. For comparison, Starbucks
says the company bought nearly 650 million pounds
of coffee last year. There are only 1600 cups
of a Elida Natural 1029 in the entire world. That's because coffee beans lose about 20% of their weight during
the roasting process. So the a hundred pounds
is actually reduced to 80 once the beans are roasted and each pound yields
about 20 cups of coffee. - Here in the US, we got 10 pounds. So, let's call it about
160 cups, for everybody. You were lucky enough to
be one of them to enjoy. - [Nate] But there's another
major contributing factor to Elida Geisha's ridiculous price. The way it's processed. Most coffees are processed
in one of two ways. Washed, which means the skin and pulp is removed from the cherry and the seeds are washed with water and left to dry. This process produces a clean,
acidic, bright cup of coffee. The second way is called
a natural process, where the cherries are
picked from the tree, spread out in a single layer and left to dry as is. This produces a fruity cup
of coffee, think blueberries and cherries, but the
intense flavor profile of this year's winning variety, grown by the Lamastus family
estates in Boquete Panama, comes from the unique way
that beans are processed, which it borrowed from the wine industry called Anaerobic Slow Dry. The cherries are actually fermented in a sealed 55 gallon drum
that's filled with water and left for five days. The resulting gases escape through a hose, keeping the cherries in
an airtight environment. Those cherries are then
laid out in the shade and dried for 60 days. While washed and natural
varieties of Geisha have fared well in competitions, it's the Anaerobic Slow Dry method that gives Elida Geisha Natural 1029, it's other worldly flavors. I've never smelled anything like that. - It's kind of candied
like a candied orange, a candied lifesaver. I think of the Jolly
Rancher green watermelon. - [Nate] Klatch sent
me $100 worth of beans, which came to 18 grams, and I'm meeting up with pourover champion, T. Benjamin Fischer, at Partners Coffee in Williamsburg, Brooklyn to put it up against a couple
of well-respected coffees, to see if Elida Geisha
1029, is worth the money. - You get some of these
like delicate fruit notes and it's not like crazy fruity, it's still pretty mellow. I think what Starbucks
does such a good job at, is making some coffees
really approachable, so they're gonna taste
really good with some cream, with some sugar. They're gonna have a lot
of like those darker, like earthy tones, those chocolate notes, some of those more nutty flavors. (slurring) You get some of these
like delicate fruit notes and it's not like crazy fruity, it's still pretty mellow. - I've had some crazy fruity coffee, like I've had coffee to
the point where you try it and you're like, "Whoa, I
can't believe that's real." - Yeah. This does not hit that. (slurring) All right but like, I'm ready
to get into some crazy stuff. What's next? - This is like almost like
a gateway drug if you will, for like specialty, like
higher grade specialty, is an Ethiopian coffee. It's just like start to show you what coffee can or cannot do. Put your nose right in
- I like how you're like... - Just get it right in
there, up close and personal. Like you're already getting
like this orange marmalade. (cool music)
(slurring) - Wow. - That is so much better. - It was like so juicy. (laughs) - That is so good. - This is-- - Wow. - Like the sweetness is candy.
(slurring) Like, I just feel like
I'm sucking on this like, like a raspberry. - But I know enough to
know that it gets better or at least different. - Different, I would say different 'cause like this really is, we're looking at like the
top end of a specialty here. - Like you cannot believe, honestly how fragrant this is. Dude, this smells like
that other coffee taste. - Like the entire room right now just smells like a bouquet. - I can't believe this is a real thing. (gentle guitar music)
(slurring) (laughs) It's like a Jolly Rancher. - It's exactly like a Jolly Rancher. Like the green ones. (slurring) It's like Kool-Aid. (slurring) It's just so clean. There's like Rose
florals, like Jasmine too, like subtle citrus notes. - Like you're not spending
$100 to drink a cup of coffee. You're spending $100 to
like share the experience with somebody because you're
never getting this again. Perry says the name Klatch Coffee came from the German term, Kaffeeklatsch, which means to drink
coffee over conversation, and I guess that's the point
of Elida Geisha Natural 1029 and it's $100 price tag. Now, I'm not sure I'd spend a Benjamin on a cup of coffee but
I will be talking about the experience of
drinking Elida Geisha 1029 for a long, long time. (bright music) There is something undeniably
intoxicating about truffles. Just look at my daughter Evie's reaction. That potent smell, is a major reason why truffles are so expensive. You can taste it before
it hits your mouth. - Exactly. - This white truffle cost $3,800. Now, I'll shell out $15
for some truffle fries, but I just can't wrap my
head around why in 2019, someone paid over $130,000
for just over two pounds of white truffles. White truffles are by far the most expensive of
the kind that we eat. At the low end, is summer
black, then winter black, and then there's white truffle. I am super skeptical,
that a mushroom could cost that much money and be worth it. - You need to try once in your life and you will understand. - [Nate] This is Francesca. She and her partner Marco own
a boutique truffle supplier called Done4 New York. They have a network of
about 200 truffle hunters spread throughout Italy and France, who supply them with up to
400 pounds of truffles a week. Truffle hunting is also
incredibly competitive. These truffle hunters
wake up at ungodly hours to force through public land with specially trained dogs and they protect them with their lives. Truffle hunters hide their cars, they walk for miles to
ensure they aren't followed and keep their favorite spots a secret, even from family members. - Not even for your sister. - [Nate] The truffles are
then shipped overnight to JFK international airport. Once the shipment gets through customs, the truffles are sorted and distributed to restaurants
throughout the city. In just 36 hours, the truffles
go from in the ground, to on a plate. All truffles used in cuisine,
are expensive for good reason. No matter the variety, the high demand and limited quantity, creates scarcity. But white truffles are
incredibly expensive. That's because scientists have found ways to cultivate summer and
winter black truffles. The increasec supply
brings down the price, and in the wild, those varieties
have longer growing seasons and tend to grow in shallow soil, making them easier to find. Plus, these black truffle varieties, grow a thick outer layer, which helps protect them during transport. White truffles grow much
deeper in the earth, have the shortest growing season and no protective layer,
but most importantly, they are impossible to cultivate. White truffles only grow in
very specific parts of Europe, but when it comes to eating them, the differences become really apparent. It's so satisfying. - Yeah, I know. - [Nate] Francesca says black
truffles are all about flavor, while white truffles are all about smell. - They are found from
the animal of the forest, because of the smell. And we appreciate them on our table, because of the smell. - [Nate] There's a scientific explanation behind why many people
like my daughter Evie, react to truffles the way they do. - I wish my kids behave like that, 'cause my kids' sensory coil,
when I feed them truffles. - [Nate] That's Paul, a truffle scientist who says there's an
evolutionary explanation for truffle strong smell. - [Paul] So most mushrooms
you see above ground, they drop their spores, the
wind will pick the spores up and they'll be blown around or they'll be spread by insects. But truffles from below ground, and they have to be eaten and pass through the digestive tract to continue on that
part of the life cycle. So they want to entice us. - [Nate] In fact, he says
the aroma of truffle, but especially white truffles,
is physically intoxicating, kind of like cannabis. - [Paul] There's endo
cannabinoids in truffles, which you might be surprised to hear. There's one called anandamide, which has similar, although lesser effects to THC in cannabis, so it will
make you feel more relaxed. It will make food and
things more appetizing. - [Nate] Well, now that I know I may have given my toddler a buzz, it's time to see what one
of the most expensive foods in the world is all about. So I met up with chef Pierre, who runs the kitchen
at the Mark Restaurant by Jean-George inside the
five star, The Mark Hotel. - And we gotta put more
colorful on top, of course. - He's preparing us his
most popular truffle dishes, so we can determine if white truffles are actually worth the money. Well, so black truffle people
are pretty familiar with, but like we're here to
talk about white truffles. - To try to the black first
and move to the white after. - Oh my gosh, truffle
pizza sounds ridiculous. How much is this pizza. - $39. - $39? - But if you put another couple of grams, it's another $15 go on the top. - Oh, so every gram of truffle
you wanna add is another $15. - Yeah. - Wow, this is good. - Little white tuffle pasta. - And now we're getting to the real thing, like this is a celebration
of white truffles. This one is the-- - Because white tuffle you cannot cook, so the only way to
appreciate is in our mind. - In these food shows, they tell you like, "Oh you're supposed to take
the smallest bites ever." And I always just go full in. I think the black truffle's stronger. I feel like it had more
of a bigger flavor. It's easy to mistake big
flavors for expensive. - Exactly. - So we saved your favorite. The best for last. We tried white truffle
with like just the pasta, nothing to hide behind this. Is it like juiced up a little bit. - We have a (mumbles). So we go up a notch. And of course the fresh (mumbles) top. - It's so delicate, and the flavor. I kinda think that I don't
need the truffle on this dish. This is just good. - No, it's a good dish by himself, but you know, you want to do
a little luxury to your plate. It's pretty good. It's an (mumbles), the white truffle. That's the first thing you
have to think about it. It's not going to give you
like the black truffle, the (mumbles). It's a completely different ball game. - It's a totally different thing. - Yeah, it's different. - [Nate] My advice, if
you wanna get the most for your money, skip the
white truffle altogether. Do this instead. Get a small winter black like this one from Done4 New York. Wrap it in a paper towel and put it and some eggs
in a sealed container and put that container
in your fridge overnight. The truffle will permeate the shells, infusing the eggs with truffle essence. Make an omelet with those eggs and I swear, you'll be eating better than most of the country for less than the price of
breakfast for two at Denny's. Wrap the truffle up in a
new paper towel and repeat. It will stay good for about a week, and by then, you'll have
had your fill of truffle for a long, long time. (bright music)
