Parchment paper is a heavy waxed white paper used for baking. Many chefs like to line baking pans with parchment paper as its double sided non stick surface resists both moisture and grease. Foods can also be wrapped in the paper, which the French en papillote, or in parchment.

The en papillote method is often used for cooking main dishes such as salmon and chicken, but fruits and vegetables may also be cooked this way. The semi-transparent parchment paper parcel steams the food as it bakes in the oven. En papillote cuisine can be found in many upscale French restaurants.

Wax paper is not the same as parchment paper, although both may be sold in cardboard packages with a tear strip. Parchment paper also comes in packages of folded sheets. Parchment paper's silicone coating makes it heat resistant as well as non-stick. Waxed paper, on the other hand, should never be used in the oven, as its waxy coating tends to smoke and burn. Although parchment paper is safe in the oven, it should not be used at broiling temperatures, on a barbecue or in a toaster oven.

Parchment paper is also popular as a liner for baking sheets to prevent cookies, scones and cakes from sticking to the pan. Using parchment paper liners may also help to keep baking pans free from stains such as chocolate and caramel. Cakes are often easier to remove from parchment paper-lined pans and this replaces the need to grease and flour cake pans.

Parchment paper can be shaped into a cone, filled with frosting and used to decorate cakes and cookies when the tip of the cone is cut. It’s also possible to cut stencil shapes from the paper, place it on top of cakes and sprinkle icing sugar on top to leave a design when the parchment paper is removed. You can also add pieces of parchment paper on the edges of a plate you're icing a cake on and then remove the papers to reveal a clean serving dish. For a fun way to give baked cookies to others, wrap them in a fresh sheet of parchment paper and secure it with twine, raffia or ribbon.