With a new year comes a new look for Taste of the South magazine. In this issue, you’ll notice we are bigger and better than ever! Don’t worry—we’re still the same Taste of the South you know and love, but with more pages, more beautiful food, and larger print. In this new issue, savor pages and pages of mouthwatering Sunday suppers, new twists with turnips, reimagined casseroles, winter baking inspiration, and so much more. Plus, you can plan your next road trip with our guide to eating your way through Athens, Georgia, master biscuit baking with the pros, and learn to make your own butter. Get ready, because it’s time for a new year, a new look, and new adventures in the kitchen.