Tom Maxwell - Tasting Table

Location

New Bern, NC

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 Editorial Policies

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

Cook

Cook By Tom Maxwell

Miso Is The Umami Touch Your Veggie Burgers Need

If you want to elevate the umami in your favorite veggie burger recipe, look no further than miso. This delicacy will add depth to and help bind your patties.
By Tom Maxwell Read More
Culture

Culture By Tom Maxwell

The First Automated Grocery Store In The US Opened Earlier Than You Think

Every heard of Keedoozle? It's the almost Amazon Go-like grocery store that was way ahead of its time, founded by the businessman who set up Piggly Wiggly.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

Jeow Som Is Laos' Sour And Spicy Sauce You'll Want To Drizzle Over Steak

Jeow som, a spicy, tangy, and sweet condiment from Laos, pairs well with everything from sticky rice to seafood - but it's also magnificent with steak.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

For Maximized Curry Chicken Flavors, Avoid This Common Mistake

If you are attempting to maximize the flavors of your chicken curry dishes, be sure to avoid this common mistake and take the time to do it right.
By Tom Maxwell Read More
Cook

Cook By Peggy Aoki

Pouring Boiling Water Over A Whole Turkey Is A Holiday Game Changer

For this year's big holiday meals, try pouring boiling water over your turkey prior to cooking. This technique is a real game changer and ensures crispy skin.
By Peggy Aoki Read More
Cook

Cook By Tom Maxwell

Elevate Standard Italian Meatballs With Sun-Dried Tomatoes

Try incorporating minced sun-dried tomatoes in your next batch of Italian meatballs. You'll wonder why you never did so before.
By Tom Maxwell Read More
Drink

Drink By Tom Maxwell

How Caffeine Plays A Role In Altering The Taste Of Soft Drinks

Caffeine's role in our lives seems straightforward. But, in addition to providing that kick of energy, the caffeine in soft drinks is key to their zesty flavor.
By Tom Maxwell Read More
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Cook By Tom Maxwell

Spice Up Deviled Eggs With A Simple Mustard Swap

If you've been getting a little bored of the standard deviled eggs recipe, allow us to recommend one simple swap: Substitute Chinese hot mustard for Dijon.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

Swap Dijon With Whole-Grain Mustard For A Zestier Tuna Salad

Incorporating mustard is an easy way to get zestier tuna salad. Dijon is a popular choice, but you can elevate things even further with whole-grain mustard.
By Tom Maxwell Read More
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Cook By Tom Maxwell

The Ultimate Way To Give Green Beans A Tasty Char

Green beans are cheap, delicious and versatile as heck. We've long been a big fan of charred green beans for their deeply delicious, nutty flavor.
By Tom Maxwell Read More
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Cook By Tom Maxwell

It's Time To Start Putting Churro Dough In Your Waffle Maker

Cooking churro dough in your waffle maker is an easy way to make a delicious breakfast. And, without the fry oil, it's healthier than traditional churros.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

How To Prepare Tsukune So It Doesn't Fall Apart While Cooking

Making tsukune can be a fraught experience, as they like to fall apart once they've hit the grill, even with the addition of binding agents like eggs.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

The Paper Bag Trick To Ripen Tomatoes In A Flash

If you find yourself stuck with green, unripe tomatoes, don't worry. The paper trick can help ripen them in a flash and get them ready for any number of dishes.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

The Best Time To Add Lemon Juice When Making Homemade Mayo

When making homemade mayo, there is a specific strategy you need to follow in order to get the desired outcome. Mixing ingredients in the right order is key.
By Tom Maxwell Read More
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Cook By Tom Maxwell

A Baking Soda Bath Is The Key To Perfectly Golden Homemade Bagels

Homemade bagels aren't as intimidating as they sound. With a simple baking soda bath, you can have perfectly golden bagels fresh out of the oven.
By Tom Maxwell Read More
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Cook By Tom Maxwell

The Case For Adding Soda To Dump Cake

Dump cake is notorious for featuring minimal ingredients dumped directly into a pan for baking. Add one more element to your next dump cake: soda.
By Tom Maxwell Read More
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Cook By Tom Maxwell

The Simple Fix For Cracked Fondant That Will Save Your Cakes

If you have too much moisture, your fondant will essentially melt and/or become slimy. If your fondant is too dry, it will break and become an unworkable mess.
By Tom Maxwell Read More
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Cook By Tom Maxwell

How To Prevent Cracked Homemade Tortillas

Homemade corn tortillas are superior to the store-bought kind. They're simple to make, yet tricky to master, so these tips will help you perfect your tortillas.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

Bourbon Is The Missing Ingredient For Bolder Flavor In Your Flan

Flan has a deep caramel topping that oozes over the sweet, velvety custard full of toffee and vanilla flavors. So flan and bourbon are a perfect match.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

Sriracha Is The Flavorful Ingredient Addition For Spicier Steak Sauce

Sriracha is satisfyingly spicy but also brings in added flavor dimensions, all of which will fit in seamlessly with most traditional steak sauce ingredients.
By Tom Maxwell Read More
Drink

Drink By Tom Maxwell

The Best Beer To Pair With Buffalo Wings, According To An Expert

Jeff Tyler, head brewer at a brewery and restaurant in Colorado, explains what you should be sipping on when you enjoy a nice plate of chicken wings.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

What To Do If Your Pecan Pie Filling Didn't Set

If you pecan pie filling didn't set, it can still be salvaged. It needs more time in the oven, and you can use this trick to prevent the crust from burning.
By Tom Maxwell Read More
Culture

Culture By Tom Maxwell

Uchepos, The Tamales Made With Sweet Pureed Corn You Need To Try

Fans of corn dishes are sure to love uchepos. These tamales are made with pureed sweet corn and have a rich culinary history that stretches back centuries.
By Tom Maxwell Read More
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Cook By Tom Maxwell

How To Make Baked Apples When You Don't Have Access To An Oven

When you hear "baked apples," you might assume you need an oven to make the dish. However, you can make equally delicious apples on a stove or in a microwave.
By Tom Maxwell Read More
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Cook By Tom Maxwell

Air Fry Shishito Peppers For An Unforgettable Yet Simple Appetizer

For a delicious appetizer that's ready in a matter of minutes and can pair with a variety of flavors, turn to your air fryer to cook up some shishito peppers.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

How To Get The Most Flavor Out Vanilla Beans When Making Boston Cream Pie

When making Boston cream pie, the kind of vanilla you use is crucial. Here's how to get the best flavor out of your vanilla beans to ensure the perfect pie.
By Tom Maxwell Read More
Cook

Cook By Tom Maxwell

Add Ice Cream To Hot Chocolate Affogato-Style For A Creamy Decaf Dessert

By adding a scoop of ice cream to the cup as you would with an affogato, you'll get the same dark deliciousness without taking as much of a caffeine hit.
By Tom Maxwell Read More

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