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Oh, boy, I've needed this! Last time I bought a hunk of Copper River salmon, I wanted to gently bake it en papillote with a topping of fresh morels and cream (we're talking major ingredients investment here.) So I pulled out a roll of parchment paper and — well, klutz that I am, after 10 or 15 minutes, I gave up with all the crimping and shaping of the paper. I figured the fish would spoil before I ever got it right so I switched to buttered tinfoil, which worked fine, but I still wonder if I did wrong to my precious fish.

Help is at hand. PaperChef (a Canadian company) has created parchment cooking bags for fish or veggies. A generous opening makes it easy to slide in the ingredients, and you can bake at up to 425 degrees or use the nuker. Ten bags for $3.99 at amazon.com.

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