The European Court of Justice ruled this week that genetic engineering methods - such as the use of certain applications of the gene cutter CRISPR - should be regulated as genetically engineered foods.
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Today, veggie burgers are engineered to be more like meat than could have been conceived in the basement health-food stores of the 1980s or the sanitariums of a century prior.
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At Saxon + Parole, a New York City restaurant, chef Brad Farmerie serves up the Impossible Burger, a plant-based burger that sizzles, smells and even bleeds like the real thing.