I’m Cora Winslow—a registered dietitian and home baker living in Burlington, Vermont.
I earned my B.S. in Nutrition Science and completed my dietetic internship to become a Registered Dietitian. For years I’ve worked as a clinical dietitian in outpatient nutrition at a Vermont health system. Most days I sit with people who are trying to manage blood sugar, energy, and the everyday challenge of eating in a way that still feels doable. That work has taught me something simple and stubborn: advice only works if the food is worth eating.
Baking has been part of my life for more than twenty years. What began as a habit in my own kitchen eventually led me to professional pastry courses at the New England Culinary Institute in Montpelier. I wanted the technique to match the science I already knew—the structure of a crumb, the way sugar affects browning and moisture, the small adjustments that keep a cake tender when you change the formula. Those details matter to me as much in the kitchen as they do in the clinic.
I live in Burlington with my husband Aaron, a physical therapist, and our two children, Sadie (7) and Micah (4). Nearly everything I bake gets tasted and judged by the two smallest and most honest critics in the house. Their reactions are unfiltered and useful. When I’m not working or baking, I’m usually in the backyard berry patch and vegetable garden, hiking the Green Mountains, or walking the Saturday farmers market.
I keep spreadsheets of sugar-to-sweetener ratios, notes on moisture retention, and records of what actually survives a family taste test. The data isn’t for show. It’s how I turn lower-sugar baking from a hopeful experiment into something that reliably works.
I treat sugar as an ingredient with a job—not the enemy, and not the whole point. My goal is dessert that still feels like dessert: worth making, worth eating, and kind enough to the rest of the day that no one has to apologize for it.
Less sugar. Same joy.