Tom Maxwell is a technology journalist with a passion for exploring the intersection of food, culture, and technology. With a focus on bringing unique and interesting stories to his readers, Tom's work has been featured in publications such as Business Insider, Input Magazine, and Yahoo News.
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Tom Maxwell's articles predominantly cover cooking and culinary topics, including recipes and culinary techniques. He frequently provides reviews, promotional deals, and how-to guides related to house & home themes. If you have a new product or service related to cooking or food that you'd like to promote, consider reaching out with a compelling offer for potential coverage.
Since Tom doesn't have a specific geographic focus mentioned, pitches should be relevant on a global scale as they pertain to the world of food and cooking. Additionally, if your pitch offers insights into unique ingredients or lesser-known culinary techniques, it may resonate well with his audience.
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By Tom Maxwell | If you're not familiar with fontina cheese, you're really missing out on a deeply complex, totally stinky, and
By: Tom Maxwell
The new film Unfrosted is sweeping the nation, but fans want to know -- what's real and what's been embellished? Let's look into the true history of Pop-Tarts.
By Tom Maxwell | It's not necessary to be gluten-free in order to enjoy the delights of baking with almond flour.
By: Tom Maxwell
By Tom Maxwell | There's a hugely important skill set that every capable home cook knows, and it has nothing to do with
By Tom Maxwell | If you love shortbread (okay, so pretty much all of you), you've probably had more than a few of Nabisco's Lorna Doone cookies.
By Tom Maxwell | If you're not cooking with tequila, you're missing out on an array of culinary delights.
a pan of swedish meatballs - Marian Weyo/Shutterstock
By Tom Maxwell | The history of etiquette is long and mostly French, which is how we ended up with the pinky-out, landed
By Tom Maxwell | It's ideal — in theory — to cook with the finest ingredients using the best tools available, but it's not
We've all seen the sad-looking lobsters piled in grocery store tanks with tied claws. But why bother with this practice? Are these lobsters actually fresher?
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