Scientists are using gene editing to improve our food in a variety of ways, ranging from wheat with triple the fiber to hornless cattle to drought-tolerant corn. As the first gene-edited foods start selling in early 2019, people want to better understand them and learn how they differ from genetically modified organisms, better known as GMOs. While GMOs are the result of another species’ DNA mixing with their own, gene editing can allow us to work with the plant or animal’s own family, without the need to introduce foreign DNA in the final product. This use of gene editing can reach the same endpoint as through more traditional breeding methods, with greater precision and to do this in years, rather than decades. In many cases, the same changes made through gene editing could happen naturally through an evolutionary process.