The original Impossible burger promised a meat-comparable experience from an entirely plant-based recipe. The results represented a real breakthrough, yet left many underwhelmed. For the skeptics and faux-meat-lovers alike, the company is introducing its 2.0 recipe. Like the original, it looks pink when raw yet turns a crispy brown when cooked. Unlike the original, it can be used in any recipe that calls for ground beef and is lower in calories, fat, and sodium, with higher-quality protein. It also tastes better, which is really the only thing that matters. It's rolling out now in select restaurants across the country.