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Aluminum foil is one of the most versatile and useful tools in the kitchen. A few practical tips can make all the difference in making safe and risk-free use of it.

Foil can tear easily and acidic foods can destroy them, so certain food can also damage them. This will lead to spills at the bottom of the oven despite the efforts spent wrapping foil on the racks.

We won’t get foiled again. Americans think nothing of using aluminum foil to prepare breakfast, lunch and dinner — but there are some risks involved, according to food safety experts.

According to the USDA, it does not make any difference which side of the foil contacts the food. The mostly aluminum, molten alloy is rolled thin and solidified between large, water-cooled chill ...

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Avoid cooking acidic foods in foil, as these ingredients significantly increase aluminum transfer. Keep cooking times short and temperatures moderate, staying below 400°F when possible.