Tips for transporting food: Here are some ideas to help with the act of transporting food from one place to another — something that might come in handy with this week's cover story. The first tip involves moving fragile finger foods, like pastries or bite-sized appetizers. Get an empty egg carton and place a sheet of plastic wrap over the opened container, pressing down one half of the plastic so it fills the holes where the eggs used to be. Then, place your delicate finger foods into the hole and cover with the other half of the plastic wrap. If the items are small enough that they won't get squished, close the container for added protection. Otherwise, leave it open and be sure not to stack anything on top of it. Likewise, you can use a muffin tin in the same way. Another trick helps keep your food cooler, longer. If you don't have a large cooler, or simply want extra protection for one of your items, try this. Fold a paper towel into thirds, drench it in water, then place it in the bottom of a food storage container. Put the entire thing in the freezer. On the day you want to use it, take it out, place your transported food in a zip-top bag, and rest it on top of the frozen paper towel. That towel will help the food stay cold for a couple of hours.
Michelle Stark, Times food editor