Abstract: Packaging in the form of disposable, low cost bags for cooked foods, such as chicken, fish, seafoods and hot baked specialties like pizza maintain the food in a hot crisp and appetizing condition until consumed with little or no sogginess occurring due to being in contact with water vapor/steam, condensate or residual cooking oils/fats. The bags have a nonlaminated multi-ply film composite consisting of at least a nonporous outer ply and an inner porous ply as a liner. The plies are spaced so as to provide a gap in the form of enclosed fluid reservoir for collecting and separating fluids from the food for maintaining crispness with little back flow of condensate and oils to the food compartment. Special materials and pads for absorption and retention of such fluids may be eliminated.