The Many Uses of CRISPR: Scientists Tell All
What do infectious diseases, T-cells, tomatoes, heart failure, sickle cell anemia and sorghum harvests have in common?
By Oliver Whang

Our Best Fourth of July Recipes
Celebrate summer produce in fun dishes for summer parties.
By Krysten Chambrot

FRONT BURNER
Darra Goldstein Illuminates ‘A Brief History of Russian Food’
The professor at Williams College starts a millennium or so ago and goes almost to the present.

“The Kingdom of Rye: A Brief History of Russian Food,” by Darra Goldstein (University of California Press, $24.95).
By Florence Fabricant

6 Cool Ice Pops to Make With Your Kids
It’s summer. Go wild.
By Jodi Levine

A GOOD APPETITE
A Creamy, Vegan Potato Salad You Can Linger Over
Tahini steps in for mayonnaise in this vegan take on the classic, finished with fresh and charred scallions.

This robustly seasoned potato salad gets better as it sits.
By Melissa Clark
Recipe: Vegan Potato Salad With Tahini

No One Told Me Mac Salad Could Be This Good
A staple of the plate lunch in Hawaii is lifted by a bit of heat and a tangy note.
By Ligaya Mishan
Recipe: Mac Salad

Wine Country Is in North Georgia
Georgia actually has a long history with vineyards. About 90 miles from Atlanta, in the shadow of the Blue Ridge Mountains, there are more than 40 wineries and tasting rooms.
By Tariro Mzezewa

How Rosé Became a Lifestyle
Joey Wölffer of Wölffer Estate has turned pink wine into a symbol of the Hamptons life that she epitomizes.
By Alex Williams

FRONT BURNER
Just Add Tonic to This Apple Vodka From New York
Upstate Vodka, 80 proof with a fittingly fruity aroma, is made at Sauvage Distillery in Charlotteville, N.Y.

Upstate Vodka, $29.99 for 750 milliliters, drinksauvage.com.
By Florence Fabricant