• Kraft paper: Commonly used for wrapping bread and pastries; it is unbleached and additive-free. While it has a thick, somewhat rough texture, it is safe for food contact (e.g., the packaging for whole-wheat bread found in supermarkets).
• Aluminum foil: Features a metallic sheen and is frequently used for deli meats and vacuum-sealed packaging; it excels at locking in freshness and providing thermal insulation (e.g., the inner lining of vacuum bags for spiced beef).
• Greaseproof paper: Designed specifically for baking, it is heat-resistant and oil-repellent (e.g., the paper used for fried chicken or french fries)-but be sure to choose a food-grade variety!