Fungus, soy, and wheat gluten all need styling gel before they’re ready to play the part of meat. (By Karen Alexander)

Bobalicious does tasty things with tofu. (By Joyce Slaton)

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)

This week’s mission: frozen veggies and fake meat to add to eggs, plus new Mountain Dew sodas. (By James Norton)

When you buy a bottle of Coca-Cola, you expect it to be bottled at a Coca-Cola distributor and not be a rinsed-out “genuine Coca-Cola bottle” filled with a “cola-like carbonated beverage." (By Luke Knowland)

This week’s mission: a seasoned meat substitute, and fancified potato buds. (By James Norton)

This week’s mission: shelf-stable chili and fake cheese fragments. (By James Norton)

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)

The road to proxy-patty glory is paved with textured vegetable protein. (By Regan Burns)

Chef Isa Chandra Moskowitz talks about her latest cookbook. (By Lessley Anderson)

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing. (By James Norton)

When diners drop the dietary bomb, chefs must work magic. (By Lessley Anderson)

This week’s mission: a sports drink aimed at the ladies, and lower-cal dishes from Taco Bell. (By James Norton)

Cookbook author Deborah Madison spills the beans with CHOW. (By Helena Echlin)