Yes! says the Idaho Potato Commission.

Pierce the baked potato with a knife or fork, once lengthwise and crosswise. Press the potato at both ends and it watch it “blossom.” If the potato is too hot to handle, use kitchen tongs or silicon gloves/pot holders.

More baked potato tips:

• Use russet potatoes, generally considered the best for baking.
• Brush olive oil or canola oil onto the potatoes before baking. It makes the skin crisp and keeps it from drying out and wrinkling.

Make your baked potatoes “blossom.”
Photo courtesy Idaho Potato Commission.

• Sprinkle kosher salt (or table salt) on the potato before baking.
• Don’t wrap the potatoes in foil: It creates a wrinkled, less tasty potato.

Find potato recipes in our Gourmet Vegetables Section.

You may be a locavore, but are you a locapour? When in Texas, drink Texas wine (photo © Texas Department Of Agriculture).

According to the Washington Post, the “drink local” movement is on its way to joining the locavore “eat local foods” movement.

Californians have it easy with many thousands of local wines, that also have fans nationwide (and worldwide).

But if you’re in Texas, try some Texas wines—perhaps some Barking Rocks, Chisolm Trail or Lone Star.

In Virginia? Look for Virginia wines—there are 156 vineyards, including the compellingly named Blacksnake Meadery, First Colony Winery and the Democracy Vineyard.

In Maine? Cellardoor Winery bottlings make loving gifts, with names like Amorosa, Perfect Stranger, Prince Valiant, Sweetheart and Treasure, among others. (Take note for Valentine’s Day!)

But the important takeaway is to support your local vintner. We’re taught that a country’s wines go with a country’s cuisine. Shouldn’t that apply to our regional wines as well? If restaurants talk the talk with “local ingredients,” shouldn’t they walk the walk with local wines?

Using hundreds of professionally-designed layouts (or their own, unique layouts) each winner could create a family cookbook filled with recipes and the memories they call to mind, a memory book full of family photographs and stories or other treasured memento.

• THE PRIZE: Two winners will each receive a $40 gift certificate to spend on Blurb.com to create a cookbook, travel album or anything else they would like to cherish in bound-book form. Retail value: $40.00 each.
• To Enter This Gourmet Giveaway: Go to the box at the bottom of our Best Reads Section and click to enter your email address for the prize drawing. This contest closes on Monday, August 9th at noon, Eastern Time. Good luck!
• To learn more about Blurb, visit Blurb.com.

Create your own customized book. Photo courtesy Blurb.

No grill? No worry! Photo courtesy Allen
Brothers, a NIBBLE Top Pick Of The Week.

For two strip steaks or rib eyes (1-1/2″ thick) or filet mignons (2-1/2″ thick):

1. Remove steaks from the refrigerator 2 hours before cooking; pat dry with a paper towel.

2. Ten minutes before cooking, preheat the oven to 400°F.

3. Heat a heavy, cast-iron skillet over medium high heat, until a few drops of water evaporate within 3 seconds.

4. Coat the bottom with 2 teaspons of grapeseed or canola oil. Salt each steak with 3/4 teaspoon kosher salt and sear for 2 minutes on each side, flipping once.

5. Transfer steaks in pan to the oven for 8 to 9 minutes for medium-rare (125° to 135 °F). Remove and let rest under a tent of aluminum foil for 5 minutes before serving.

• Find more beef recipes and our favorite beef products in our Gourmet Beef Section.
• Have some fun with our Beef Trivia Quiz.

Keep one of Amy’s new Organic Chocolate Cakes in the freezer—regular or gluten-free—and slice a piece whenever the mood strikes.

For a vegan product—no butter or eggs—the cakes are rich and moist, and a good quick fix. The gluten-free version disappeared from our freezer as quickly as the conventional recipe. The one thing we could wish for is a bit more cocoa flavor. But add a scoop of ice cream and you won’t notice.

For a crowd-pleasing dessert, top a slice with a scoop of ice cream and provide ramekins of chocolate and/or butterscotch chips, chopped nuts, dried cherries or other favorite toppings. People will have fun customizing their garnishes. Or drizzle a warm dessert sauce—such as recent Top Pick Of The Week, Sassy Sauces.

In addition to being organic, the cakes are certified kosher by Ner Tamid K.

Vegan chocolate cake, regular or gluten-free.
Photo by Katharine Pollak | THE NIBBLE.

• Find our favorite cakes and recipes in our Gourmet Cakes Section.
• Find our favorite gluten-free products in our Gluten-Free Section.