If you love ice cream, you know what I'm talking about. When the popular ice cream shop Baskin-Robbins first opened, it was known to offer 31 flavors in its stores—one for every day of the month. Call me crazy, or maybe I was just enjoying this mint chocolate chip cone too much, but for some reason it gave me inspiration for Super Street. Every month should be a new flavor, whether it's a themed issue, a little bit of everything, or something completely fresh out da kitchen. This month's issue is something my team and I mixed up from all different parts of the country, and even overseas. It's got incredible variety and has a taste everyone can relate to. If you're interested in a new car, we have an introduction to the 2015 Lexus RC F—an amazing car I personally had the opportunity to test for a day. If you're hardcore into Japanese tuning, we have Kakimoto Racing's NSX—a work of art I've seen personally at Tokyo Auto Salon; I'm extremely happy to finally showcase it here. This issue also has something for drift fanatics—an exclusive look at Final Bout, plus we have a spotlight on one of the nation's most prominent drift teams. Let's not forget event coverage, either. Shows are equally important to us as feature cars because it's where we can get together, meet new friends and appreciate each other's hard work. In this issue, we've recognized some of the best builds from coast to coast as well as Hawaii. For our Back in the Day followers, we discovered a New Zealand-built Datsun you don't want to miss. Lastly, our cover car... an extreme monstrosity, an evil demon, a beast that would send superheroes running for cover. We present to you Brill Steel's epic Nissan S14. The story is an unusual one—a Japanese car, built by Europeans who specialize in American cars. But in just a year, the car has single-handedly become the most recognized and wildest S-chassis built around the world. So kick back on your favorite toilet, take a break from studying, enjoy the rest of the flight, and enjoy our January issue. Check back with us in a few weeks for next month's flavor of the month.