The Byline
The working writer's resource
Pitch calls Editor directory Rate calculator Pitch tracker PR contacts Contribute

Editors are looking.
Right now.

Real-time open calls for pitches, essays, and reported features — curated by writers, for writers. No more hunting through newsletters and social posts.

Apr8
Eaten Magazine
Seeking essays on food history, forgotten ingredients, and culinary origin stories. 1,500–3,000 words.
$400–600
Apr10
Life & Thyme
Open call for reported travel pieces centered on food culture. Destination-driven, 2,000–4,000 words.
$0.75/word
Apr11
Wine Enthusiast — Pro only
Natural wine regions in underreported geographies. $1/word, 1,500–2,500 words.
Pro →
Apr12
Condé Nast Traveler — Pro only
Deeply reported destination pieces with a cultural lens. 2,500+ words.
Pro →
"Built by a writer who was tired of cobbling this together in a spreadsheet."

The Byline exists because freelance writers deserve better infrastructure. The editor contacts, the open calls, the rate benchmarks — this information exists, scattered across Twitter threads, Slack channels, and DMs between writer friends. We put it in one place.

The data is crowdsourced and curated. Every entry is submitted by a working writer. Nothing is scraped, nothing is invented. If something is wrong, you can correct it.

Free forever for the basics. Pro for the full picture.

Your pitch tracker
National Geographic
Salt geography · sent Mar 14
Follow up
Cherry Bombe
Artist chapels · sent Mar 28
Sent
Eaten Magazine
History of the fork · sent Feb 3
Accepted
Atlas Obscura
Cyanotype essay · sent Jan 20
Killed
Add a pitch →
PR contacts
Anika L. — Glossier
Press & Partnerships · New York
Beauty Pro
Marco S. — Eataly
Communications · Milan & US
Food Pro
Isabelle V. — Caudalie
Global PR · Paris
Beauty Pro
James T. — Kettlebell Kitchen
Press · London
Food Pro
Browse PR database →
Contribute a lead

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