Tom Maxwell
School
University Of North Carolina At Chapel Hill
Expertise
Southern American Cuisine, Food History, Home Cooking
- Tom has worked for three James Beard Award-winning restaurants across the country.
- He won Al Jazeera America's vaguely prestigious "World Cup of Food" competition in 2014, refereed by renowned food and drink writer Rosie Schaap.
- Tom's "A Really Strange and Wonderful Time: The Chapel Hill Music Scene 1989-1999" will be published by Hachette in 2024.
Experience
Tom began writing professionally at the tail end of a successful music career. He has contributed to The Oxford American, The Bitter Southerner, Longreads, and AARP. While writing a piece for North Carolina's Indy Week, Tom coined the term "historic locovorism" when encouraging a local chef to resurrect the classic Chatham Rabbit dish. Tom is also the co-creator of Shelved, an upcoming Audible music podcast produced by Gunpowder & Sky.
Education
Tom has a bachelor's degree in communication from the University of North Carolina at Chapel Hill
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Tom Maxwell
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High in starch, these rice grains absorb as much as three times their volume in liquid while still retaining their shape, which is extraordinary.
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For rich, delicious beef stew, you'll need to sear the meat before adding it to your Instant Pot - but this trick can save you time without sacrificing flavor.
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While it looks just like a supermarket, and you can purchase most of the on-shelf products, Omega Mart is unlike anything, even in Las Vegas.
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If you like paella and have a well-stocked pantry, it might be time to make a tasty Spanish rice dish called arroz al horno Valenciano. Even better? It's easy!
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A perfect Greek salad depends upon your ingredients being stored at the proper temperatures. Don't miss this tip for the next time you toss one up.
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As one of the hottest chilis out there, ghost peppers can certainly be intimidating. Here are some tips on how to tame their heat and safely cook with them.
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The New York roll is the hot new thing in the world of Americanized sushi. But what is it? And, what sets it apart from other types of sushi?
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The sixth annual National Fried Chicken Festival is being held on the New Orleans Lakefront between September 30 and October 1.
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The humble green bean can be a great pairing for loads of spice mixes and herb combos, particularly when fried. Find out when it's best to add flavor.
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Who says appetizers have to be boring? Liven up traditional deviled eggs with this nifty tea-soaking technique for an intriguing new look and taste!
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If you have (or have access to) a fig bush, try wrapping a large, center-cut salmon filet in a dozen or so of its leaves prior to roasting in the oven.
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If you love coconut milk, there's a step you might be missing before opening it. Here's why you should always shake your canned coconut milk.
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Starbucks' ice cream was so good that it at one time held the highest popularity among coffee-flavored ice cream in the country.
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When the great French chef Julia Child says to include shallots in a spinach soufflé in lieu of onions, do it now and thank her later.
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Chimichurri is an incredibly versatile sauce from South America that pairs well with a wide array of dishes. It even works wonderfully as a salad dressing.
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With a little bit of effort, you can get exactly what you're looking for by making your own sprinkles at home with a few simple ingredients.
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Potatoes pavé: Elevate scalloped potatoes with French technique. Layers of butter, cream, and crisp perfection await. Master the art of the pommes!
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Making a meal of mole can be off-putting -- so many ingredients, so many pans. But wait! This one-pan mole method saves both effort and time.
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For the perfect snack or dinner starter, try almond-stuffed olives. From different olives to cheese, we love this easy and savory hors d'oeuvre.
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Home cooks know that getting prepped well ahead of the holidays is the secret to keeping stress levels low. Try this get-ahead tip for a tasty sweet potato pie.
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Seasonality is a delightful thing and many of us want to take advantage. But as beautiful as a fresh pumpkin might be, some applications are better than others.
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Embracing differences at the Restaurant of Mistaken Orders in Tokyo: Where dining becomes an uplifting experience that breaks stigmas about dementia.
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Regular sliced bread won't work for a good drip beef sandwich. Instead of letting your bread got soggy and fall apart, opt for a sturdier crusty roll.
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Rasmalai can be found in many Indian restaurants in the U.S., but don't be intimidated by the prospect of making this delicious dessert at home.
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Blistering green beans brings out hitherto unknown textures and a deep nuttiness unique to the process, opening up new worlds of flavor.
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Everyone loves a good chicken alfredo. However, it's one of those foods that can always use a spicy kick, so try adding some gochujang with it.
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Krispy Kreme's coffee makeover is brewing excitement! Sip on smoother blends, richer roasts, and get a free donut until September 17 with any coffee purchase.