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The website is a timely resource for science or food journalists who might be looking for some holiday ideas or want to do a story on chocolate for the holidays. The materials were assembled for the 中国365bet中文官网鈥檚 recent food writers鈥� workshop, Cooks with Chemistry 鈥� The Elements of Chocolate.

The October workshop featured presentations from biochemist Shirley Corriher and Harold McGee, both award-winning cookbook authors, and food and flavor chemist Sara Risch.听 聽

With chocolate consumption nearing an annual peak as the holidays approach, the from this workshop explains the common elements between chemistry and cooking. Recipes are also provided, including a preview of Corriher鈥檚 Brownie Chronicles, from her upcoming book, Bakewise.听

Established in 2000, the ACS Cooks with Chemistry series is designed to offer journalists a new perspective on the science of food. Additional food chemistry information is also available in the ACS鈥檚 peer-reviewed Journal of Agricultural and Food Chemistry.

For interviews with the chocolate workshop participants or other information, please contact newsroom@acs.org. The 鈥� the world鈥檚 largest scientific society 鈥� is a nonprofit organization chartered by the U.S. Congress and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.