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A French term meaning in paper which is used to describe the technique of placing food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents. The process seals the contents so the steam of the food being cooked surrounds the food and mixes with any of the liquids added before sealing, resulting in a more moist and juicy flavor. Foods such as fish, poultry, and various meats are often cooked using a bag, packet, or pouch, or in effect, En Papillote as they cook in paper. A similar technique is to wrap a food in cornhusks, banana leaves, or bamboo leaves to enhance the food with the flavor of the wrapping, referred to as a food wrap.