Recent work leading editorial projects for publications and brands. 

Editorial Projects

Aliza Abarbanel

is a freelance writer and editor based in Brooklyn. 

She is the co-founder and co-editor of Cake Zine, 

a contributing editor at TASTE and a co-host of the podcast This is TASTE,

the Los Angeles Times, and The New York Times.

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Cake Zine’s seventh issue, Forbidden Fruit, explores how fruit fuels temptation and transgression. Summer '25.

Cake Zine: Forbidden Fruit

Cake Zine's fourth issue, Tough Cookie, presents a hearty batch of trials and triumphs all in the context of cookies. Fall/Winter 2024.

Cake Zine: Tough Cookie

Cake Zine’s sixth issue, Daily Bread, explores how bread impacts our lives through ritual, religion, and routine. Winter/Spring '25.

Cake Zine: Daily Bread

Order now: A hedonistic exploration of history, pop culture, literature, and art through dessert. Press: The Cut, The New York Times T Magazine, Vogue, Eater, Strategist, Vanity Fair, The Sunday Times Style. 

Cake Zine: Sexy Cake

Cake Zine’s fifth issue, Candy Land, unwraps candy’s connections to the literal and metaphorical land. Summer '24.

Cake Zine: Candy Land

Cake Zine's third issue, Humble Pie, features broad interpretations of humiliation and piping hot servings of contrition. Spring/Summer 2023.

Cake Zine: Humble Pie

 I edited Bon Appetit’s annual August celebration of peak summer produce featuring eight all-star recipes from Andy Baraghani, Chris Morocco, Priya Krishna, Sarah Jampel, and Lani Halliday. I curated the contributor and recipe lineup, newsletter roll-out, and advised on social and art. 

Farmers Market Challenge 2020

Order now: Cake Zine's second issue, Wicked Cake, explores the sinister side of sweets, the horrors lurking beneath the buttercream. Over eighty pages of recipes, essays, poems, illustrations, and photographs. Press: Bon Appetit, Mold, The Deligram, Vice, Bomb Magazine, The Cut, TASTE Podcast.

Cake Zine: Wicked Cake

A holiday cookbook for Smallhold mushroom farm featuring 10 all-star, all-vegetarian recipes from dynamic chefs who put fungi at the center of the plate. It includes my recipe for a Shiitake Bloody Mary, which will convert anyone wary of drinking their mushrooms with one subtly sweet, deeply savory sip. Proceeds benefited The Fungi Foundation. Press: T Magazine, Vogue, Bon Appetit, Eater.