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Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents. Often referred to as packet cooking, this process seals the contents so the steam from the food being cooked surrounds the foods and mixes with any of the liquids added before sealing, resulting in a more moist texture and juicy flavor. Foods such as fish, poultry, and various meats are often cooked using a bag, packet, or pouch, or food wrap, which in effect is Cooking In Paper.