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
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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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There are various factors that could make an ice cream purchase at the store a disappointing experience when you get it home, so be careful!
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Believe it or not, pasta was something that only the rich could afford, but as time went on, it became more accessible to everybody.
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Adding spice to hot cocoa dates back to the time of the Mayans and Aztecs, and you'll find the sweet chocolate drink gets a nice boost from chili powder.
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Roasting garlic unleashes a whole new level of flavor, whether you like it soft or fully caramelized. Find out how to cook it and when you know it's done.
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As the originator of Worcestershire sauce, Lea & Perrins, will tell you, making it takes time. Aging your homemade sauce is the key to great flavor.
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If you don't typically use canned vegetables in your cooking, you're actually missing out. This is how to completely transform canned vegetables for chowder.
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There's more than one way to protect your hands when cooking with jalapeños. If gloves aren't an option, try using this trick to shield yourself from burns.
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Kudzu is a recognizable plant outdoors but an overlooked product in the kitchen. Try kudzu starch as a vegan alternative to binders like eggs and gelatin.
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The Sea Breeze cocktail is a refreshing drink with various versions over time. Ocean Spray is responsible for introducing cranberry juice to the mix.
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Homemade juice is delicious and full of amazing health benefits. To ensure you're getting the most nutrients out of your produce, try using a slow juicer!
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Kombucha giant GT's Living Foods and its owner, George Thomas Dave, are in legal trouble for abusing workers by exposing them to unsafe conditions and more.
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The fewer ingredients in a recipe, the more punch each ingredient packs. Fresh eggs will improve the flavor of Mousseline and are more nutrient-dense.
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The Korean corn dog, or "hot dog" as it's called in South Korea, looks a lot like your traditional state fair corn dog but it is a world apart.
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By observing certain precautions, it is safe to try dry aging at home using your refrigerator. The best location for this is the coldest spot in the fridge.
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What is it about this taste that makes it so distinct? If you've ever wondered about what exactly birthday cake flavor is, you're not alone.
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You've likely experienced wakame in your miso soup, but did you know this Japanese seaweed is a superfood? Here's its benefits,and how to procure and cook it.
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While few recipes combine the two, basil and sweet corn go well together in many dishes. The combination creates bright flavor to elevate your summer meals.
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The slow cooker is an easy appliance to use, but sometimes it's too easy to leave your meat in for too long. Here's what to do with tough slow cooker meat.
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French Pot ice cream is nothing but ordinary. Made with eggs, this custard-base confection taps a special spinning pot to get its rich texture.
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If you struggle with picking out the perfect watermelon, the two-finger rule is an easy trick to guarantee you get a delicious, ripe melon every time.
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Canned cockles are the perfect starting point to create a tasty dish. Here's the best way to prepare them and take advantage of their briny flavor.
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Gluten-free pasta tends to get mushy when you're boiling it in water. Here's how -- and why -- adding a little olive oil to the water eliminates the problem.
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Most of us salt the meat, not the pan, when seeking a great steak crust. But we're here to say, try salting the pan and not the steak. You can thank us later.
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Corn on the cob is a classic, and can be prepared in a variety of ways, but it's a mistake to prep corn on the cob by removing the husk before cooking it.
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In the Middle Ages, butter was quite literally as good as gold, and nobility always got their due. This the story of history's most delicious currency.
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Just in time for summer and celebrating representation, there's a new LGBTQ+ canned cocktail brand on the horizon. Here's the inspo behind the vibrant drink.
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Risotto is known for its creamy and luxe texture and flavor, all thanks to its ingredients. Here's how you should incorporate them for the best results.