Chemistry

If you have an interest in anything in the world, then you have an interest in chemistry because everything you hear, see, taste, smell and touch involves chemistry and chemicals. Our ability to understand the chemical make-up of things and chemical reactions has led to everything from modern food and drugs to plastics and computers.

The sweet science of chocolate

Everybody loves chocolate, but did you know that small daily doses of dark chocolate improve vascular function, reduce pregnancy complications, and lighten gloomy moods? But while it's easy to appreciate, creating this confection is an elaborate feat. Local chocolate-makers explain the precision engineering and chemistry behind the beloved treat.

Heroes made the difference: Peter Agre, M.D.

Peter Agre is a 2003 Nobel Laureate in Chemistry. He is also the Director of the Johns Hopkins Malaria Research Institute and a professor at the Johns Hopkins Bloomberg School of Public Health.