I recently read that Celery keeps very well in tin foil. That something in the foil specifically interacts with the celery to keep it fresh for longer periods of time. Is this a myth? My initial reaction is not to wrap any fresh... (9 replies, last updated by archstreet September 24, 2008)

I am making a paella recipe that needs to bake for one hour covered with tin foil. I am feeling too lazy to go out to buy more but I have waxed paper. Can I cover it with that instead? Other suggestions? (9 replies, last updated by toodie jane October 12, 2006)

I guess my question is, what is that you are concerned about? Some sort of metal contamination or change in taste (reactive)? Someone can correct me if I’m wrong but foil (in the US anyway) no longer contains tin, as in tin... (4 replies, last updated by saucyknave October 6, 2002)

lining, I would try spraying them. No good reason to use the foil ones at all if you are using a muffin tin, but you could do so without adverse consequences if you wanted to. Yes, you could use the “extra” paper ones... (2 replies, last updated by nemo September 2, 2009)

of covering) in order to keep rats in the cellar from eating the cork and, thus, ruining the wine. But then someone figured out that — Hey! Lead is poisonous! (D’oh!) And the lead foil was abolished (mid-1970s) in... (14 replies, last updated by vvvindaloo May 14, 2008)

What are those things with the long handles called — campfire pie makers? They use bread or tortillas as the outside crust and the pies can be sweet or savory. Modify to tin foil — think campfire Frizbees. You could... (13 replies, last updated by paulj August 18, 2008)

out of tin foil. Never need grease, because the fishies generate plenty of liquid. (8 replies, last updated by bakerboyz July 12, 2007)

I’m making a batch of tamales this weekend and a friend suggested that there was a recipe years ago in a magazine like Sunset (?) for tamales that were cooked in a muffin tin. You line the tin with tamale leaves, spoon some... (1 reply, last updated by suzannapilaf April 16, 2006)

Agree with charlieboy but will add: place a sheet pan in the oven before preheating, and bake the pie upon it, which will boost the heat on the bottom. Also, use one or two extra foil tins to make for more heat retention, then... (7 replies, last updated by missmasala October 16, 2009)

Hmmm. I thought they did have them there but I may be thinking of little foil souffle cups instead. Google may be your best bet... http://www.rosescandles.com/pie_tins_and_boxes.htm (6 replies, last updated by Stuffed Monkey June 19, 2008)

I’ve been attempting to bake my pies that I bake in my regular glass pie plates in disposable pie tins in order to give them to friends. I’ve baked an apple pie, a chocolate walnut pie, a pumpkin pie, and a pecan pie.... (3 replies, last updated by Lisbet November 10, 2009)

Hi, I’d love to get either the individual pans or foil shells for the traditional oval shaped mazarin tarts. I’ve googled, even looked in cookware shops while in Stockholm and have only seen the foil ones, but they... (1 reply, last updated by swedishbaker November 16, 2008)

to eliminate my purchase of disposable one-use-only "foil" tins. HOwever, they have proved so frustratingly difficult to clean – no matter how much I butter them – the leaky pie filling ends up like cement in the... (22 replies, last updated by saucyknave April 26, 2002)

In this post about wrapping celery in tin foil to keep it fresh, janniecooks mentioned that cucumbers wrapped in foil last longer also http://chowhound.chow.com/topics/546573#3940176 So, I gave it a try with three test cucumbers... (1 reply, last updated by janniecooks November 19, 2008)

was shopping today to make a shepherd’s pie dinner (sorry so pedestrian but the guys like their meat and taters !) for 24 guys at a downtown fraternity house. To contain the delicacy I needed to buy some “lasagne... (40 replies, last updated by BamiaWruz September 23, 2009)