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The good news is that you don’t have to worry too much about a learning curve after that. “It’s not as dramatic as I thought it would be,” says Dan Zuccarello, executive food editor for cookbooks at America’s Test Kitchen, which recently released “Cooking With Plant-Based Meat.”
That’s one of the main goals for brands such as Impossible Foods, says Laura Kliman, the company’s director of new product development. “We’re trying to replicate the entire sensory and meat-eating experience,” and that includes how the items cook, she says.
Although cooks who are well-versed in grilling traditional meat will find plant-based options pretty similar, there are a few things to keep in mind to make the transition as easy as possible.
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(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
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James' World 2 
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