Silicon Valley-based Impossible Foods has taken a high-tech approach to creating a plant-based burger that smells and tastes like real meat. At the company's headquarters in Redwood City, Calif., chef Traci Des Jardins served the Impossible Burger (pictured uncooked) with vegan mayo, Dijon mustard, mashed avocado, caramelized onions, chopped cornichon, tomato and lettuce on a pretzel bun. Maggie Carson Jurow hide caption

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Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami

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Suzy Amis Cameron, wife of director James Cameron, and gardener and educator Paul Hudak inspect seedlings in the MUSE School CA greenhouse in Calabasas, Calif. Amis Cameron, who founded the school with her sister, wants the school menu to be entirely plant-based by fall 2015. Eliza Barclay/NPR hide caption

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This gang founded Zurich's Vegetarians' Home and Teetotaller Cafe in 1898. Ambrosius Hiltl bought the joint and changed the name in 1903. Courtesy Hiltl hide caption

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Washington Post food editor Joe Yonan has made the decision to go vegetarian. Cristian Baitg/iStockphoto.com hide caption

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Career Suicide Or Lifesaver? Why A Professional Foodie Went Vegetarian

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A vegan Thanksgiving feast, featuring Tofurky Shira Golding/Flickr hide caption

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Chinese volleyball player Yunwen Ma during a game between China and Germany, at the Montreux Volley Masters women tournament, in Montreux, Switzerland, in 2011. JEAN-CHRISTOPHE BOTT/EPA /Landov hide caption

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