The Front Cover shows integer‐charge‐transfer cocrystals are self‐assembled via multiple intermolecular hydrogen bonds with one electron transferred from donor to acceptor unit for high‐efficiency (∼87 %) NIR photothermal conversion. “D‐A pairs” as the basic “micro‐stacking units” in cocrystals guarantee strong donor‐acceptor interactions and excellent photothermal performance. Amorphous cocrystals synthesized by one‐step mechanochemical method exhibit good photo/thermal stability, which is highly desirable in practical large‐scale solar‐harvesting/conversion applications without the puzzle of maintaining an ideal stacking structure. More information can be found in the Research Article by S.‐L. Chen et al.

Msalais is produced by a specific technique involving fermentation of a concentrated local grape juice in China. It is made by the Uyghur people in Xinjiang, northwest China, where the production technique has been inherited for thousands of years. Concentrated grape juice is used to naturally ferment into Msalais, and is responsible for the unique characteristics of Msalais, such as its typical brown color and strong caramel odor. These characteristics are due to nonenzymatic browning (NEB) that occurs during heating, and make Msalais distinct from regular wines.Thermal processing improves food value attributes, such as organoleptic properties and, importantly, food health attri-