In theory, plastic wrap couldn’t be simpler. When used correctly, this whisper-thin flexible film creates an airtight space around food, keeping it fresh and tasty. It’s the “used correctly” part, of course, that can be tricky. Often the wrap won’t cling to what you’re trying to cover or scrunches up before even touching the bowl. There’s the little matter of technique, which can mean the difference between a refrigerator full of food and one full of eau de onion. And then there are the perennial questions: Foil or plastic? To microwave or not to microwave? Read on as a team of wrap masters unravel some of the mysteries, from foolproof techniques to the absolutely clingiest wrap out there. View the Chicken Pot Pie recipe shown above.