You’ve probably notice by now that foil has two distinct sides: one that’s shiny and one that’s dull. You may even have a preference for which side you cook on. But what’s the truth behind this two-faced tin foil conundrum? It would be natural to think that the shiny side would reflect more heat and maybe create a more effective surface for cooking. So if you use the shiny side, you’re right. But if you use the dull side, you’re also right — you’re both right! According to Reynold’s Kitchen, the different textures on the two sides have nothing to do with cooking efficiencies, but rather, the manufacturing process. Reynold’s explains in the FAQS on the company website: The foil is ‘milled’ in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact with each…