GUIDE: National

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    Bass Note Sangria

    Pick up a couple bottles Bass Note Sangria, the line of artisanal, ready-to-serve fruit-infused wines, and you can serve your friends a drink that only looks (and tastes!) like you put an unacceptable amount of hard work into it. READ REVIEW

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    Be Mixed

    Searching for all-natural, sugar-free alternatives to the vodka sodas of their past, Cristina Ros Blankfein and Jennifer Ross decided they’d be better off making their own. And these ladies have taken the hitches out of happy hour without spoiling the fun. READ REVIEW

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    Big Picture Farm

    What's better than farm fresh milk? Candy made from farm fresh milk. And that’s what Big Picture Farm specializes in. READ REVIEW

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    Blanc Creatives

    It all started when then one-man show Corry Blanc hung a hand-forged carbon steel skillet as a decoration in his market display of crafted metal items. The skillet caught the attention of customers, and the rest is history. READ REVIEW

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    Blissful Brownies

    Using a recipe she began developing in a cooking class she enrolled in when she was just nine years old, FitzSimons has built her rapidly expanding business around a singularly fudgy, rich, and velvety brownie. READ REVIEW

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    Blue Bottle Coffee

    Find out why Food & Wine magazine chose Blue Bottle Coffee as one of their 100 Tastes to Try. READ REVIEW

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    Bodum

    This Scandinavia company could be your one-stop shop for affordable presents this year if you have friends who care dearly about caffeine. READ REVIEW

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    Bongenre

    Antiques dealer Jill Fenichell discovered the perfect formula for chaos: Combine precious porcelain with precious family. (And don’t mix well.) So she started making her own tableware, a combo of tough materials and timeless motifs and patterns of her own design. READ REVIEW

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    Bourbon Barrel Foods

    Bourbon Barrel Foods’ line of bourbon-smoked spices, straight from the heart of Bourbon country in Kentucky, will bring your home cooking to another level. READ REVIEW

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    Bram Cookware

    Here’s Slanted Door chef Charles Phan’s take on Bram in the latest issue of Saveur: “The pots are not only beautiful to look at; with clay, the heat transfer is just completely different from what you get with steel or any other metal: slow, even, delicate.” READ REVIEW


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