Beyond Meat is not perfect. Its faux chicken breaks apart in your mouth more easily than real chicken, so you won’t get strips of it stuck in your teeth. (In this way, I thought they resembled chicken breasts that have been prepared sous vide—the process of cooking food at low temperatures for a long time, yielding extremely tender results). But you only notice the slight differences if you’re looking for them. If you taste Beyond Meat’s chicken in a dish alongside regular chicken, there’s a good chance you’ll be fooled. This year, after tasting them in a sandwich wrap, New York Times food writer Mark Bittman mistook the fake stuff for the real stuff. So, too, have many others in the company’s taste tests. And once you forget you’re eating something fake, you will too. Over several days of eating Beyond Meat in sandwiches, salads, and burritos, I forgot I was eating something that didn’t come from a living creature. I was just eating something tasty.