Winston Blog

Nutritionists have long preached it – we need more vegetables in our diets. We wanted to test ...

Rollin’ Along, with CVap Ovens and Rich’s. Many folks know that CVap® ovens are great for prote...

While having a baking day in our CVap® kitchen, we decided to add a little twist. We were working w...

Read all parts in this series: Part Two | Part Three | Part Four Chef John McCarthy is the living em...

Read all parts in this series: Part One | Part Three | Part Four Hold on a second. That’s some...

Read all parts in this series: Part One | Part Two | Part Four I’m gonna switch gears totally ...

Read all parts in this series: Part One | Part Two | Part Three When you think about CVap itself, an...

COVID-19 has turned the foodservice industry on its head. Winston has been around for over five deca...

Watch this video on YouTube CVap Technology 3D Animation How does CVap® work? See a CVap® cook an...

Short ribs are any section of the beef ribs. Whole beef ribs are quite long, so it’s customary to ...

Overnight cooking. It’s a capability that speaks for itself. Load the oven, clock out, and go home...

Probe cooking is a powerful option available in CVap® Series 7 Retherm and Cook & Hold Ovens. C...

Read all parts in this series: Part One | Part Two | Part Three We were talking about the craziness ...

Read all parts in this series: Part One | Part Two | Part Four You brought up that you’re part of ...

Read all parts in this series: Part One | Part Three | Part Four Tell me about yourself. How many re...

Read all parts in this series: Part Two | Part Three | Part Four Chef Deb Paquette is truly one of a...

A restaurant owner approached us wanting to know if he could cook roast beef in a CVap® oven. His g...

Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using th...

Watch this video on YouTube CVap® Thermoisturization Chart Explained Thermoistur-what? “Therm...

Watch this video on YouTube CVap Probe Cooking CVap ovens are very precise. Add an optional cooking ...

Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a nat...

Rice is one of the most widely consumed cereal grains in the world. As an agricultural commodity, it...

Read all parts in this series: Part One | Part Two | Part Three If you were encouraging someone to s...

Read all parts in this series: Part One | Part Two | Part Four We asked Andy about his decision to ...

Read all parts in this series: Part One | Part Three | Part Four What lessons have you learned alon...

Read all parts in this series: Part Two | Part Three | Part Four Andy Husbands is an accomplished Bo...

Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of ...

We often brag about the versatility of our CVap® equipment. But any kitchen professional will tell ...

Watch this video on YouTube CVap and School Food, A Great Combo Looking to make the most of your sch...

Watch this video on YouTube Cooking in the Kitchen with CVap® RTV Ovens CVap® RTV Retherm Ovens ar...

The CVap® Flip-Door Holding Cabinet is the latest addition to Winston’s CVap holding cabinet line...

Roots 657 and Rosendale Collective Read all parts in this series: Part One | Part Two | Part Three M...

Read all parts in this series: Part One | Part Two | Part Four Richard Rosendale has achieved some ...

Read all parts in this series: Part One | Part Three | Part Four How a love of his grandmothers’ ...

Read all parts in this series: Part Two | Part Three | Part Four A year of intense preparation lead...

Read all parts in this series: Part One | Part Two | Part Three Though chef Reed Johnson is skilled ...

Read all parts in this series: Part One | Part Two | Part Four Like many chefs, Reed Johnson worked ...

Read all parts in this series: Part One | Part Three | Part Four When chef Reed Johnson helped OLE ...

Read all parts in this series: Part Two | Part Three | Part Four Neither Reed Johnson nor his parent...

Read all parts in this series: Part One | Part Two | Part Three That chef Patrick Roney calls the CV...

Read all parts in this series: Part One | Part Two | Part Four Experimenting with CVap® was how che...

Read all parts in this series: Part One | Part Three | Part Four In its century-long run, The Oakro...

Read all parts in this series: Part Two | Part Three | Part Four Chef Patrick Roney spent roughly tw...

Read all parts in this series: Part One | Part Two | Part Three Redbird chef uses cooking technolog...

Read all parts in this series: Part One | Part Two | Part Four Fraser says CVap®’s versatility p...

Read all parts in this series: Part One | Part Three | Part Four Vibiana, home to Redbird, is large...

The importance of kids having enough to eat cannot be overstated. Nutrition affects both the physica...

Read all parts in this series: Part Two | Part Three | Part Four You may have seen Neal Fraser on �...

Read all parts in this series: Part One | Part Two | Part Three Chef David Danielson describes feed...

Read all parts in this series: Part One | Part Two | Part Four Attending the Kentucky Derby is a buc...

Read all parts in this series: Part One | Part Three | Part Four Ordering food for a 100-seat restau...

Watch this video on YouTube CVap® Holding Drawers Are Extremely Versatile CVap® Hold & Serve D...

Read all parts in this series: Part Two | Part Three | Part Four Few chefs anywhere have the experie...

Read all parts in this series: Part One | Part Two | Part Three Fernando Martinez and his partners f...

Read all parts in this series: Part One | Part Two | Part Four In 2001, Fernando Martinez partnered ...

Read all parts in this series: Part One | Part Three | Part Four In 2001, Fernando Martinez partner...

Read all parts in this series: Part Two | Part Three | Part Four In 2001, Fernando Martinez partnere...

Read all parts in this series: Part One | Part Two | Part Three In 2012, Karl and Sarah Worley launc...

Read all parts in this series: Part One | Part Two | Part Four In 2012, Karl and Sarah Worley launch...

Read all parts in this series: Part One | Part Three | Part Four In 2012, Karl and Sarah Worley laun...

Watch this video on YouTube Collectramatic® Testimonial: Chef Bret Smith Bret Smith, Chef and partn...

Read all parts in this series: Part Two | Part Three | Part Four In 2012, Karl and Sarah Worley laun...

You may remember the Manhattan Project as the WWII research program that developed the first nucle...

Shaun Tanner Promoted to President and Chief Executive Officer Louisville, KY – Winston Indust...

Read all parts in this series: Part One  |  Part Two  |  Part Three In 1997, Tony Palombino star...

Read all parts in this series: Part One | Part Two | Part Four In 1997, Tony Palombino started Louis...

Read all parts in this series: Part One | Part Three | Part Four In 1997, Tony Palombino started Lou...

Ready all parts in this series: Part Two | Part Three | Part Four In 1997, Tony Palombino started Lo...

Read all parts in this series: Part One | Part Two | Part Three By 2019, Chad and Lauren Coulter had...

Read all parts in this series: Part One | Part Two | Part Four By 2016, Chad and Lauren Coulter were...

Read all parts in this series: Part One | Part Three | Part Four In 2014, Chad and Lauren Coulter op...

Read all parts in this series: Part Two | Part Three | Part Four In 2014, Chad and Lauren Coulter op...

Watch this video on YouTube Winston Foodservice, we believe in paying it forward. That’s why w...

Watch this video on YouTube CVap® Technology Helps BJ’s Maximize Efficiency and Consistency BJ...

Watch this video on YouTube Chef Paul Wahlberg on How CVap Benefits Wahlburgers Chef Paul Wahlberg (...

Watch this video on YouTube Mike Hines Shares His Thoughts on CVap Equipment Mike Hines of Lexington...

Watch this video on YouTube Tammy Posey is a CVap Cook and Hold Oven Fan! Tammy Posey, Cafeteria Man...

Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt...

Boost Vegetables’ Flavor by Roasting in CVap® There’s no denying it – most of Win...

As the weather heats up, many folks begin daydreaming about barbecue. May is National BBQ Month – ...

Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the though...

Watch this video on YouTube CVap® Staging is Sous Vide Re-Engineered Sous vide cooking is great, bu...

Watch this video on YouTube Winston Foodservice Annual Equipment Grant Every year, Winston Foodservi...

Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood...

Holidays may be the time for tradition, but we decided it was time to shake things up! We cooked the...

Despite what you’ve heard, stainless steel IS susceptible to rusting. Corrosion on metal is co...

Watch this video on YouTube The Evolution of Chicken To say chickens have changed would be an unders...

The leaves have fallen along with the temperature, and that means we’re into the season for fe...

October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat tacos...

Watch this video on YouTube Hyatt Chef Melissa Rose: Staging for Speed Listen to Chef Melissa Rose o...

Watch this video on YouTube CVap® 101 CVap® uses Controlled Vapor Technology to deliver high quali...

Get more covers in less time with CVap® Staging – Sous Vide Re-Engineered. What goes better w...

In this post I want to bring to light one of the current dilemmas many of us are facing in our kitc...

Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® e...

Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficul...

Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyo...

Watch this video on YouTube Chef Eric Wupperman Testimonial Chef Eric Wupperman shares his thoughts ...

Watch this video on YouTube Chef Bobby Marcotte | The Tuckaway Tavern and Butchery & hop + grind...

Watch this video on YouTube Jeff Sohn | Winston Representative for Korea + Japan Hear what Jeff Sohn...

Watch this video on YouTube Parker Park | Korean Rep | Testimonial Parker Park is a Winston rep in S...

Watch this video on YouTube Cesar Romero | Winston Distributor / End User Cesar Romero, Winston dist...

Watch this video on YouTube Brian Coe | Caterline Catering Equipment | Ireland Three primary reasons...

Watch this video on YouTube Benjamin Prouvost | Iridis France Watch Benjamin Prouvost of Iridis Fran...

Watch this video on YouTube Giovanni Sportelli | Distributore Giovanni Sportelli is a Winston distri...

Watch this video on YouTube Sam Riccio | The Riccio Group Sam Riccio talks about representing Winsto...

Watch this video on YouTube Tally Oteiwi | Guzman Y Gomez Hear what Tally Oteiwi has to say about CV...

Watch this video on YouTube Paul Hessell | SAFCO Paul Hessell of SAFCO Australia talks about partner...

Watch this video on YouTube Steve Coleman | Qcel UK Listen to Steve Coleman of Qcel UK and Donald Sc...

At some of our trade shows, we have showcased delicious, juicy burgers that have been CVap® Staged ...

Watch this video on YouTube Georgia Power CRC Shares Chef Barry’s Insight on CVap® and Lamb H...

Watch this video on YouTube Caracas BBQ Smokehouse Caracas BBQ Smoke House is a well-established piz...

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our o...

Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce. I...

Watch this video on YouTube Pressure Frying 101 from Winston Foodservice How do fast food restaurant...

Don’t be chicken about using your Collectramatic® fryer to cook fish! During the Lenten seaso...

Ham. The very word brings to mind the many variations of the savory pork product. In the vast majori...

Once again, we find ourselves celebrating St. Patrick’s Day. Here in the Ohio Valley, most of us h...

We love experimenting with trends, often blending techniques and flavors to come up with new creatio...

Watch this video on YouTube CVap® Staging: CVap® Staged Filet Mignon This video demonstrates how y...

Watch this video on YouTube What do School Nutrition Pros Really Think about CVap® Equipment? What ...

Happy New Year! 新年快乐 (xīn nián kuài lè) The Year of the Dog is nearly upon us. Though co...

“Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cook...

In my heyday of contemporary cooking (call it what you will, Farm to Table, Conscious Cuisine, Haute...

The Georgia Equipment Academy Every year, members of the Industry segment of the School Nutrition As...

The title of this post is accurate, it’s not a typo. Beurre noisette is the French term for brown ...

Whenever the weather starts turning cool, my thoughts turn to soups, stews, and broths. There is not...

Uncle Jack Fried Chicken is a Malaysian restaurant chain that uses our Collectramatic pressure fryer...

There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have ...

Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to ha...

I ran across a post on social media about New York style bagels. It got me thinking…can I do that ...

Winston’s Chad Lunsford is all smiles with WBL Area School’s Roxanne Knops and Susan Grun. One o...

Watch this video on YouTube Mishiele Coomes – Daviess County Public Schools – CVap® Tes...

Watch this video on YouTube Roxanne Knops – White Bear Lake Area Schools – CVap® Testim...

Watch this video on YouTube Tammy Posey – Lewis County School District – CVap® Testimon...

Watch this video on YouTube Michael Clark – Crane ESD – SNF Scholarship Testimonial Mich...

Watch this video on YouTube Michelle Coker – Fayette County Schools – CVap® Testimonial...

Watch this video on YouTube Marci Lexa – Henry County Schools – CVap® Testimonial Marci...

The sous vide egg bites at Starbucks have become a very popular menu item since their introduction e...

September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebra...

Saturday, September 2 is one of the most important days of the year – International Bacon Day! Wh...

Summer is winding down. The approach of Labor Day marks the time to pack away your summer whites, an...

What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables...

No matter what time of year it is, we can (and should) cook with amazing fresh vegetables. This quic...

Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth ...

Winston Foodservice has awarded its annual Winston Equipment Grant Award to the White Bear Lake A...

 Cool facts about water: Most of Earth’s surface (nearly three-quarters) is covered with water, b...

One of the best things about CVap is having the ability to use it to handle precision cooking of cen...

Every pitmaster worth his or her salt knows that producing a proper brisket is something to be proud...

Memorial Day is upon us. It’s a time to reflect on the sacrifices of our men and women in uniform....

May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barb...

Winston Foodservice celebrates the Farm to Table movement. We wanted to share one of our recipes tha...

I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – mor...

If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a d...

During the AKFCF Annual Convention (USA) show in Austin, Texas, Winston Foodservice received two am...

We examined corned beef brisket with two different settings that yielded two very different results....

Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try ou...

Everyone’s fried chicken is the best! Or everyone has a grandmother that made the best fried c...

I had just finished planning a three-course dinner for some visiting customers. My goal was to demon...

Yum yum! Walking down the street and peering into the local cupcake shop, I often wonder, is that a ...

When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you pictu...

Like a lot of people in the foodservice industry, I didn’t intend on ending up here.  Also, like ...

Convert your CVap® into the smoker of your dreams! The smoker box allows for up to six hours of con...

I’m sure I’m not the only one who builds up enough points to get a “free” turkey at their gr...

School Nutrition’s Annual National Conference and Exhibit San Antonio, Texas, is the seventh most ...

In the crazy fast paced world of food service, which in a lot of cases is 24/7, we need to find the ...

I was recently scheduled to do a demo on one of our CVap® Retherm Ovens at the Tift County School D...

We had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeav...

The trend of ordering takeout among consumers won’t be going anywhere any time soon. What American...

Watch this video on YouTube Fayette County Schools CVap Testimonial Penny Hisel-Church and Bridgett ...

Watch this video on YouTube Jaime France – Fayette County Schools CVap® Testimonial Jaime Fra...

Watch this video on YouTube Jennifer Spellman – Great Falls Public Schools – CVap Testim...

Watch this video on YouTube Jennie Cheesman – Brevard County Schools – CVap Testimonial ...

Watch this video on YouTube Jeri Wiseman – Cobb County Schools CVap® Testimonial Jeri Wiseman...

Watch this video on YouTube Betti Wiggins – Detroit Public Schools CVap® Testimonial Betti Wi...

Watch this video on YouTube Keshia Williams – Haralson County Schools CVap® Testimonial Keshi...

Watch this video on YouTube Michelle Fudo – Putnam County Schools CVap® Testimonial Michelle ...

I get the opportunity to travel to several western states and work with our customers and see how th...

We had a visit from a famous South American fried chicken chain that wanted to take a closer look at...

Chicken Trivia: More than half of all chicken entrees ordered in restaurants are for fried chicken. ...

Summer is, by far, my favorite time of year. The sun is out, the birds are chirping, the flowers are...

The Georgia School Nutrition State Conference in Savannah Rolling into the river district in one of ...

How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or S...

The testimonials speak for themselves. See what our employees and our KFC franchise customers are sa...

It shouldn’t be a surprise that BBQ is very hot right now! I know not everyone has a smoker in...

Working with State and National School Nutrition Associations The School Nutrition State Conference...

I have the pleasure of being Winston Industries’ School Nutrition Guru, so I get to travel the...

Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked tod...

According to some in the restaurant business, the traditional method for cooking perfect fried rice ...

When you were a kid in school you probably didn’t give much thought to learning about your future ...

On a trip to Ukraine, we were able to see some beautiful architecture, absorb a bit of the country&#...

Watch this video on YouTube Chris Jones Testimonial: Sunday Brunch Chris Jones of Porker BBQ in Napl...

Watch this video on YouTube Chris Jones Testimonial: CVap® Cook and Hold Chris Jones of Porker BBQ ...

Watch this video on YouTube Chris Jones Testimonial: CVap® Consistency Chris Jones of Porker BBQ in...

Watch this video on YouTube Chris Jones Testimonial: CVap® vs Convection Ovens Chris Jones of Porke...

Watch this video on YouTube Chris Jones Testimonial: How CVap® Can Impact Operations Chris Jones of...

Watch this video on YouTube Chris Jones Testimonial: CVap® Flexibility Chris Jones of Porker BBQ in...

Watch this video on YouTube Chris Jones Testimonial: Who Should Use CVap®? Could CVap be right for ...

Watch this video on YouTube Chris Jones Testimonial: Chefs Need CVap® Chris Jones from Porker BBQ i...

Watch this video on YouTube Chris Jones Testimonial: Holding BBQ Chris Jones from Porker BBQ in Napl...

Watch this video on YouTube Collectramatic® Testimonial: Fred Jackson Fred Jackson of Graja Inc. in...

For chocolate lovers, Valentine’s Day conjures images of heart-shaped boxes filled with delicious ...

Watch this video on YouTube Collectramatic® Testimonial: Tom Rojas Tom Rojas loves how our Collectr...

Watch this video on YouTube Collectramatic® Testimonial: Rodger Fye Rodger Fye, Director of Operati...

Watch this video on YouTube Collectramatic® Testimonial: Robby Arnold Robby Arnold of BBG North in ...

Watch this video on YouTube Collectramatic Testimonial: Richard Walsh Richard Walsh of Aarsand Manag...

Watch this video on YouTube Collectramatic® Testimonial: Kevin Schlutz Kevin Schlutz, KFC Franchise...

Watch this video on YouTube Collectramatic® Testimonial: John Malnofski John Malnofski explains his...

Watch this video on YouTube Dimple Jain of RJ Inc. in Missouri explains why she loves our Collectram...

Watch this video on YouTube Collectramatic® Testimonial: Dana Pennell Dana Pennell of Dana Enterpri...

Watch this video on YouTube Collectramatic® Testimonial: Bryant Davis Bryant Davis, Director of Ope...

As a School Nutrition Guru, it’s really important for me to stay on top of the trends, standar...

The Cuban sandwich has made its way onto menus across the country. It’s an iconic Florida favo...

Watch this video on YouTube Collectramatic Pressure Fryer Testimonial – Robert Rials Robert Ri...

Growing up, we always had a Christmas Eve tradition, with seafood being the highlight. I grew up in ...

Watch this video on YouTube CVap Testimonial: Mark Plescha Mark Plescha of Charcoal BYOB in Yardley,...

Have you ever had one of those experiences where your chance encounter far exceeded your expectation...

Lately there’s been a lot of talk about what’s being served in school cafeterias around the ...

Watch this video on YouTube CVap® Staged Scallops With CVap® Staging you can cook consistently per...

Watch this video on YouTube CVap® Testimonial: Rich Pepino Rich Pepino, Executive chef at Drexel Un...

Watch this video on YouTube CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown...

Watch this video on YouTube CVap Testimonial: Richard Crisanti Certified Executive Chef Richard Cris...

Watch this video on YouTube CVap® Testimonial: Ralph Feraco Ralph Feraco of Kensington Country Club...

Watch this video on YouTube CVap® Testimonial: Chas Tatigian Chas Tatigian of Twing Eagles Country ...

Watch this video on YouTube CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis...

CVap® equipment is a powerful addition to any commercial foodservice kitchen design. Many users say...

Not long ago I had a talented chef come to the Winston factory in Louisville to do some testing. He ...

Ossobuco (pronounced os-oh-boo-koh) is a Milanese speciality of cross-cut veal shanks braised with ...

From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake...

As I have worked my way down the East Coast, I have always taken away something from restaurants. Wh...

Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of ...

Saltimbocca (also saltimbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerl...

What better way to celebrate National Seafood Month and the transition from Summer to Fall than to c...

Each component of this sandwich is perfectly delicious on its own, but the sum of all parts is downr...

Struck by the mood to make something comforting yet elegant, we turned to al dente linguine tossed i...

We are indulging a lobster fetish right now and the timing couldn’t be better, considering the cur...

Whether it’s good for the body, soothing for the soul, or transports you to a nostalgic happy plac...