Obsessives: Pizza Anthony Mangieri of Una Pizza Napoletana.

Obsessives: Absinthe Lance Winters of St. George Spirits explains the magic behind his absinthe.

Obsessives: Wedding Cake Shinmin Li's wedding cakes are lovely to look at, lovely to eat.

Obsessives: Sake The rice wine is so simple, so complex.

Obsessives: Bread Artisan Bakers founder Craig Ponsford gets yeasty.

Obsessives: Tea James Norwood Pratt is steeped in it.

Obsessives: Marmalade June Taylor makes blood orange marmalade.

Obsessives: Seaweed Enter the world of seaweed harvesters.

Obsessives: Offal Chris Cosentino wants you to eat the nasty bits.

Obsessives: Coffee Coffee Obsessive Arno Holschuh discusses the secrets of a perfect espresso.

Obsessives: Cookbook Peddler If it's a food book, Nach Waxman's got it.

Obsessives: Knifemaker Joel Bukiewicz sharpens and hones.

Obsessives: Seeds One man and many, many seeds.

Obsessives: Urban Farming Novella Carpenter's backyard is a pigsty.

Obsessives: Soda Pop John Nese is the Willy Wonka of carbonation.

Obsessives: Pickles Alex Hozven can pickle almost anything.

Obsessives: Winemaker Sean Thackrey’s wines are a mix of art and science.

Obsessives: School Lunch Revolutionary Ann Cooper wants your kid to eat well.

Obsessives: Cheese Australian Will Studd risked fines and jail for raw-milk cheese.

Obsessives: Menus Rebecca Federman heads the largest public menu collection in the country.