With a new year comes a new look for Taste of the South magazine. We’re still the same Taste of the South you know and love—authentically Southern and always delicious—but even bigger and better than ever!
Bigger + Bolder Than Ever Before
The first thing you’ll notice is that we’ve grown! With more pages and our new, larger page size, we’re packing more mouthwatering recipes and gorgeous photography into every issue. Plus, we’re using a larger print to make recreating every dish even easier—no squinting necessary.
More Travel + More Makers
Travel has always been a passion of ours at Taste of the South, and now we’re taking it to the next level. Get ready to eat like a local in blossoming food cities across the South. From restaurateurs and chefs to local bloggers and makers, we’re getting the inside look at what makes these beautiful towns unique.
Bringing Back the Shared Table
In the South, suppertime is treated with reverence. And whether you whip up a spread every night or you save your efforts for a grand Sunday dinner, each new issue offers menus filled with impressive main dishes, delicious sides, and show-stopping desserts that will keep your family and friends coming back for more. So get ready to set the table and start new culinary traditions that will be cherished for generations to come.
Expert Advice from Southern Chefs + Bakers
Bring on the experts. From technique tips to must-have ingredients, our pages hold insight from some of the best professional chefs and bakers from across the South. You’ll be a pro in the kitchen in no time.