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An independent print magazine exploring art, history, and pop culture through food. Out now: VOLUME 8 SPOILED ROTTEN.
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Are you Spoiled Rotten? Our newest issue is now available for preorder. It’s a weird and wonderful mix of essays, recipes, and art that digs into what’s curdled, wasted, and reborn in food culture. Open the pages and enter the intersections of labor, class, and appetite—private cheffing for billionaires, scavenging pagpag in Manila’s dumpsters, the goopy realities of cheesemaking, a somm’s analysis of The Real Housewives’ wine preferences, baking recipes that rescue ingredients past their prime, and much more. There’s even our first-ever crossword, so that you might spoil the magazine itself with pencil and pen.
Preorder your copies on our website now, shipping by late October. And save the dates for our upcoming launch events in London on October 6 and NYC on October 13. More details soon🦠
23 Sep 2026
Our window moment at @casamagazinesnyc 🥹 Find Spoiled Rotten at a stockist near you.
09 Nov 2026
In the mood for…steak? Hong Kong’s longstanding Western-style restaurants (豉油西餐) have been serving up steak since the mid-20th century, but it’s far from a quintessential American porterhouse. These cuts are thin and soft, “relaxed beyond chew by a baking soda marinade,” and often served on a sizzling hot plate that sings as gravy is poured on top, making the whole dining room turn to watch.
Dining here can be the height of old Hong Kong glamour, as immortalized in Wong Kar-wai’s film In the Mood for Love, where will-they-or-won’t-they neighbors (played by Tony Leung and Maggie Cheung) visit a once-real restaurant called Goldfinch to eat pork chops and steak off jadeite tableware in the privacy of a booth. But as Hong Kong continues to evolve alongside its political complexities, these restaurants are fading away. Read @madelesque’s Steak Zine feature, Hong Kong Sizzle, today in our newsletter.
06 Nov 2026
Happy Halloween to all the non-binary candy out there…Go deep inside the green M&M’s psyche upon losing her sexy shoes with @pulomeow’ story Aphrodisiac from our fifth issue, Candy Land. Link in our bio
30 Oct 2026
It’s never been easier to optimize our way out of grocery shopping, cooking, or even chewing. But hard work doesn’t just make food delicious—it makes us human.
In her essay Discomfort is Delicious, @anikahshaokat pushes back against the notion of instant convenience, biohacking, and endless optimization. She argues that labor, friction, and “discomfort” (like navigating fish bones and whole spices) is the key to the best food—and life itself. Read the full essay from Spoiled Rotten in our newsletter today to get all the beautifully dirty details. Illustration by @singyunlee
27 Oct 2026
risograph-style animation for Cake Zine’s launch of “Spoiled Rotten” 🍎🗑️🥀🫗🌪️🩻🐀
23 Oct 2026
“If I had endless capital, I would eat and drink it,” writes Charlotte Austin Buck (@whatscookinwithchuck) in the latest issue of Cake Zine (@cake_zine). For the Real Housewives, who elect “to drink a bottle of wine I used to get hammered on when I was a broke college student,” that doesn’t seem to be the case. In her recent essay, she looks at the reality stars’ drinking habits to figure out what they say about wealth, taste, status and the economics of wine today. Read the full piece at the link in our bio. 🎨: Jane Jun
21 Oct 2026
Our Spoiled Rotten reading and launch party at @mcnallyjackson’s event space in Brooklyn last week, as shot by the talented @jkhoroshilov.
Thank you to all our readers and party programming, @theyuzuco for powering @clodaghmoira’s bountiful spread of mini cassata cakes, and everyone else who spoiled us rotten at the celebration 💚 Magazines are shipping now.
19 Oct 2026
what a delight to let some bananas get xxxtrrmely old before using them to develop these black sesame banana buns for @cake_zine’s latest issue. you can find the recipe in the print magazine and also their newsletter!
15 Oct 2026
Bad apples wanted….Get this tattoo flash inspired by our new issue from @sad_tatter at the Spoiled Rotten launch tomorrow. First come first serve, tickets required.
12 Oct 2026
We had the best time celebrating Spoiled Rotten at @goodbyehorsesldn with luscious @toadbakery cream puffs, a mind boggling crossword competition (conquered by Naomi and Naomi!), readings from contributors @katyseverson and @happinessofdeliciousfeeling, and a great crowd of London friends old and new.
Thanks to everyone who joined us—we hope to come back and go even bigger next time. Photos by @shcha
08 Oct 2026
“If you can’t take the ick, you might as well get out of cheesemaking,” writes @hconartist in Spoiled Rotten. “Over the 7,000 years humans have made cheese, we’ve been fighting to preserve the perishable in partnership with bacteria, molds, and mites who have no knowledge of us. To join forces with such organisms, I had to learn when to supervise and when to cede control, allowing them to work. After all, the mites were our coworkers, too, putting in their needed labor to develop flavor in the cave.”
Their story, “Transference,” dives into the mold, mites, slime and other unsavory realities of cheddar production, arguing that tending to the mess is a form of care that extends into daily life as well. Read the full essay in our newsletter today to get all the dirty details—and hear H read an excerpt live at our NYC event on October 13. Illustration by @patgthom.
07 Oct 2026
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