Pro Moves with Adam Richman

In the Season 3 premiere, Adam Richman sets out to find New York's best chicken wings, kicking things off with the dos and don'ts of Buffalo wings at Scarsdale's Candlelight Inn. Waiting for him later is Hot Ones host Sean Evans, veteran of more than 3,000 wings – can a secret off-menu wing still blow his mind?

Adam Richman heads to House of Joy in Manhattan's Chinatown with chefs Eric Sze and Lucas Sin, who guide him through the maze of pushcarts and steam baskets. What's the proper way to tackle chicken feet, and how do you spot the freshest dumpling?

Adam Richman heads back to his old college town of New Haven, which many consider the quiet pizza capital of the world, home of an ultra-crispy, coal-fired take on the Neapolitan pie. Joined by pizza scholar Scott Wiener, he kicks off at West Haven institution Zuppardi's – but can New Haven really rival New York?

Adam Richman heads to Maine for a crash course in lobster, starting with a roll at the Lobster Shack at Two Lights before working a shift aboard YouTube lobsterman Jacob Knowles' boat, the Rest-Ashoar. Can he finally master the art of getting every morsel out of the shell?

Adam Richman heads back to his South Brooklyn roots at Brennan & Carr, serving hot roast beef sandwiches dunked in beef broth since 1938, where longtime server Richie Egan walks him through orders like the Dingle-Dangle, the Double Dip, and the Knife and Fork Job. What has made this sandwich a Brooklyn institution?

Adam Richman spends lunch, dinner, and dessert at Peter Luger, the 1887 steakhouse that put the porterhouse on the map, digging into its old-school quirks and rituals. How does it dry age its meat, what temperature should you order – and what the hell is “schlag” anyway?

Adam Richman visits Krispy Pizza in Bensonhurst, where Freddy Palazzolo and his family have kept traditions alive for more than 50 years, then heads to Manhattan's Ceres Pizza, where two Eleven Madison Park alums turn out hyped, pricey pies. Which side of the NYC slice debate will win Adam over: the $21 old school or the $68 new school?

Adam Richman kicks off a three-part barbecue journey through Texas Hill Country at Kreuz Market in Lockhart, the second-oldest barbecue joint in the Lone Star State, with Texas Monthly BBQ editor Daniel Vaughn as his guide. What does it take to get the most out of a visit built on beef ribs and brisket?

Every Saturday morning, fans camp out in their cars at Snow's BBQ in Lexington, Texas, hoping to be first in line for legendary 91-year-old pitmaster Tootsie Tomanetz. Adam Richman heads behind the pits – so what does it really take to keep one of Texas's most celebrated barbecue joints running?

In the final chapter of the Central Texas barbecue run, Adam Richman and chef Christian Alquiza head to InterStellar in Austin, one of the only BBQ spots ever awarded a Michelin star. What makes a barbecue joint worthy of the culinary world's highest honor?

For the Season 2 premiere, Adam Richman heads to Hamburger America to learn from burger scholar George Motz about the smash burger, the style that has pushed tavern burgers aside in New York. How do you tell the real deal from a fad-following fake, and what does Motz look for when sizing up an old-school joint for the first time?

Adam Richman teams up with creator Rob Martinez to hunt down New Jersey's greatest hot dogs, starting with the deep-fried "rippers" at Rutt's Hut in Clifton. Can the Garden State really out-dog New York and Chicago?

Adam Richman heads back to his hometown of Brooklyn to explore classic Italian-American red sauce cooking, starting at Queen Ann Ravioli & Macaroni, where a massive 124-year-old machine still makes the pasta. What can old-world pasta making teach him?

For the season finale, Adam Richman heads to Shady Maple Smorgasbord in East Earl, Pennsylvania – America's largest buffet, with around 200 items – aiming to collect as many all-you-can-eat pro moves as he can from breakfast through dinner. Could restraint really be the secret to the ultimate buffet plate?

In the Pro Moves premiere, Adam Richman teams up with pizza nerd Scott Wiener and Best Pizza's Frank Pinello to eat his way through four legendary NYC pizzerias, from Luigi's and L&B Spumoni Gardens in Brooklyn to John's of Bleecker Street and Una Pizza Napoletana in Manhattan. Along the way, you get insider tips on spotting a great pie, but what really defines New York's iconic styles?

Adam Richman hunts for New York's best sandwich at every price point from $5 to $35, from a bacon, egg, and cheese at a Brooklyn doughnut shop to a torta under the 7 train in Queens. Is a sandwich from Katz's really worth more than 30 bucks?

Adam Richman heads to Sushi Noz, a two-Michelin-starred omakase spot on Manhattan's Upper East Side, for a crash course in eating high-end sushi from chef Nozomu Abe and Reina Scully. Which faux pas drive Chef Noz crazy, and what really sets akami, chutoro and ōtoro apart?

Adam Richman sits down with Bryan Cranston at Gallaghers, a century-old Manhattan steakhouse where the actor has been a regular for over a decade, to decode the best cut, the right temperature and the must-have sides. And why is asking for ketchup in front of Bryan such a bad idea?

Adam Richman sets out to find New York City's best fried chicken, starting at Charles Pan-Fried Chicken in Harlem, where Chef Charles Gabriel and Chef Quie Slobert walk him through the keys to classic Southern-style frying. Pan-fried or deep-fried, breast or thigh – what really makes the perfect piece?