Pro Moves with Adam RichmanSeason 3

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?