- Here we are on the couch.
Now that we're in our off-season,
we're trying something a little bit new
where we watch old Worth It videos
and provide the never before heard commentary
about how they were made, what we enjoyed making about them.
- Chilling, eating some snacks.
- Yeah.
Adam, what are we doing today?
- [Adam] We're watching the first episode we made together.
- And so that's not the first Worth It video.
It's the first Worth It video
where Adam and I joined Steven, post Keith.
Season one, episode three.
Okay. - All right.
- This is the...
- Oh my gosh, I'm so happy to watch this right now.
- It's the pizza episode.
Look at me.
- I got some-- - Looks--
- Candy corn on my desk.
- So young and spry.
- Yeah.
- How's it going?
Oh my gosh. - Wow, look at that haircut
- Keith, actually,
is not available right now, but--
- Steven, you look like a...
- Okay.
- You look like the main villain--
- Pause.
This is terrible.
I can't believe I had sunglasses on my shirt like that.
What am I thinking?
Why did I do that?
- You thought you would try to look cool in the video,
which is, it's a phrase you could apply
to all choices you've ever made.
(Steven laughs)
I mean look at this!
It's the same guy.
- Oh my gosh.
- So where are we going?
Okay, pause.
The title of the video was just Pizza Time.
(Steven laughs)
Whose idea was that?
- I'm pretty sure that was Adam's idea.
Is that true?
- [Adam] I don't remember.
(Andrew laughs)
- Okay, I do know that he did the coloring for this
'cause I'm not smart enough
to make the background change colors like that.
- This title looks like one
where you had made something that was even worse
and then Adam was just like,
I'm just deleting it and writing Pizza Time.
- Yes.
- We gotta get this on the Internet.
- Exactly.
- So where are we going?
- We are on our way right now
to eat three different pizzas--
- Pause.
Should I be saying pause like that?
(laughing)
You can tell we were all like,
got a big video to make
'cause we all have really new haircuts.
- Why do you need me to come with you?
- Because I need a partner in crime,
and you are the best friend today.
- Let me look up some dynamic duos
and then we can decide which ones we are--
- This was,
your callout here was a monumental moment for Worth It.
If you hadn't said this--
- Mary Kate and Ashley Olson.
- We may not be this far.
And we wouldn't have this line.
And Adam wouldn't have been made an infamy.
- That haircut was entirely too tight.
Yeah, so this was at the start of the show
where I really didn't know what we were doing,
and I was just there to join you on the shoot.
Like, you had set up all the details.
I was along for the ride.
- [Chef] This location is five dollars and 25 cents.
- [Steven] That's value right there.
- Yo, this is when we really tried
to make the cheap foods really cheap.
- Yeah.
- This is a five-dollar pizza.
That is--
- So like, how many pies
does this location make in a day?
- We've done over 1,200.
- That's a lot of pizza.
- Also, looking back at that interview--
- Wow.
- We're just in the direct center
of a fully busy kitchen.
(Steven laughs)
I don't know how we got away with that.
That's not a thing we would set up--
- Oh.
- Yeah, it's a great pizza.
- This pizza's called the Simple Pie,
it's very simple,
and I think that's how you should do things in life.
- Five dollars you're getting the three things
that make pizza, pizza.
- You have good dough,
you have good sauce,
you have good cheese.
- This sauce is delicious.
Have you had this sauce yet?
- I've been eating the pizza.
So we got the most expensive pizza here,
and it's $7.95.
Cheers.
- Oh yeah, I was not down with cheers-ing, either.
I was fully anti-cheers-ing.
I was like get your pizza tip away from mine.
- (laughs) Oh my gosh.
- Or a pizza plebeian.
- It's pretty good.
- Next place.
- That Simple Pie was great,
but I would spend the extra three dollars--
- Wow, very short taste test.
- Very short, yeah. - That was good.
Nice and snappy.
- I don't think we really learned
how the pizza was made there.
- Oh, that "pizza fact" graphic!
What the heck!
(Steven laughs)
What is that?
- Okay, look, okay,
let's talk about--
- Simpler times.
You know, I actually kind of like it better.
You know how sports teams do like throwback jerseys?
- Yeah.
- For like one game a season?
We should do a throwback episode of Worth It
where you get the aviators on your jacket,
you do the dorky graphics...
- Look at that graphic.
- That wood grain--
- Pretty good right.
- I've had too much pizza today.
- We've only been to one place.
- Do you want a Tootsie Pop?
- See, we,
this was the fun stuff.
- Eating popsicles?
- Just chill out and hang out.
- [Eli] We're gonna make a brownie pizza for you today.
- I was so excited that you picked Pizzeria Mozza
for this location.
I was like, this is, this,
okay, I'll go on this video--
- Respect.
- If I can go to this place.
- That's right.
Did you know where we were going
before we started?
- Um, I think I found out like the day before.
- Okay.
But you had already agreed to it.
- Yeah.
- Nice.
- I mean I was-- - Oh my God, the sunglasses.
- You even maintained it in the interview.
You were like, "I have to meet this chef,
"I'm going to this nice restaurant,
"sunglasses."
(Steven laughs)
- Oh wow, that is so good.
This pizza comes in quarters.
I think that--
- That pizza is ridiculously good, by the way.
It's insane.
- 23 bucks.
- I think that might've been my first time eating buratta.
- Really?
- I think so.
- You truly were a pizza plebeian.
(laughing)
- Oh my gosh.
- I just got into the crust.
The way that really fresh popcorn tastes--
- Popcorn!
- How are you not excited about this?
Did you get what I'm talking about?
- Wow!
You know what's also interesting?
The pattern.
- Yes.
I love putting--
- I also kind of didn't know what my
taste test guy persona would be,
so I was like,
"Should I try to analyze flavors? What am I doing?"
- Yeah.
Well this show actually started off with us,
me and Keith,
rating foods,
and then we were like,
"This doesn't feel right at all.
These are all great food."
- It feels much better.
I think the thing we realized is,
it's more fun if we just find goofy analogies
to make about the really great details of the food.
- Yeah.
- Instead of actually trying to talk about it.
- Can you imagine eating pizza in space?
- Then I'd be pissed off that they sent me Pizza Hut.
- Pizza Hut is good, what are you talking about?
- If you're sending it all the way to space,
they could go ahead and send you
the best pizza from Earth.
- If there's any pizza I would want in space,
it probably would be delivery pizza.
- I feel like it'd be better to eat,
(vocalizing in the video)
I feel like it'd be better to eat a calzone
in space.
- Oh, wait, wait for this transition!
Oh, it's gone already.
Nevermind.
But, Adam did a really cool transition,
I remember thinking,
"Oh yeah, we've found the guy to make the show."
- What?
- That one!
- Oh, the screen--
- That, I had never--
- That is an Adam Bianci classic.
You can see it in all sorts of Buzzfeed videos
going back through time.
- That guy went to film school.
- The thing where in one shot a body crosses frame,
and then it's key framed to reveal the next shot.
- Yeah.
- Also--
- [Adam] You guys missed the one from this location.
- Oh, yeah--
- There was a hidden one?
- Yeah there is one for sure.
I remember.
Here it comes--
- Oh! - Yeah.
- That is smooth.
- Oh my gosh.
- I like the way that pizza just (blows raspberry)
on the, back on the...
- Dude, remember we only used this classical music
for all of our high-end locations?
- Yeah. - Yeah.
- I love this guy's glasses frames.
- Italian white truffle pizza, that's in season right now.
- I look great on here.
- Truffles are fungus,
and they grow under the ground.
- Oh my gosh, my first time having truffle.
- Yeah.
Was it my first time?
I think, like, an actual, real,
shaved to order truffle,
this was my first time as well too.
- I, can we pause real quick,
and talk about truffle?
I just want to clear it up out there,
I have this bad reputation
that I think was emphasized by Ryan and Shane
from Unsolved, especially,
that I'm just this like,
gold grubbing truffle boy.
I think it's kind of funny, but I'm not!
I'm not that!
I, like, I just enjoy good food.
Sometimes, truffle can be good on certain foods,
(Andrew laughs)
That's not helping my case at all.
- Yeah, I feel like you tried to say,
"I'm not this pretentious guy",
and then you're like,
"I only accept truffle in the appropriate setting".
- I never, no!
I'm just saying, that,
I'm not all about the truffle.
I'm not always all about the truffle.
- You're not helping your case.
- Dang it!
- [Chef] Real wood fired oven,
this will get somewhat a smoky aroma.
- What? (he laughs)
Okay, I,
(they laugh)
I definitely did not put that shot in.
That was, that must be an Adam Bianchi special.
- [Adam] I definitely added that in.
- So, fun fact,
can we pause real quick?
- Not there.
- So at this time, Adam and I actually worked on Tasty,
and we had recently been doing a video series
where we are inviting chefs in to make Tasty videos,
so, in like the last couple of months
we had actually worked with Wolfgang Puck.
It was, the, like, one of the craziest shoots
I've ever been on.
I was starstruck,
he comes in with this whole entourage
of other chefs with like carts and all the prepared foods,
he's so good on camera, so personable,
and I was like "Cool, we're going back
to a Wolfgang Puck restaurant,
I wonder if he'll be there."
And then we were like interviewing this guy
who's like the actual day-to-day executive chef,
he was very good,
and then while we're doing the interview
I notice in the corner of my eye
Wolfgang Puck is just walking around
with like a box of cabbages,
I think he shows up in the background
of one of these shots.
- Does he really?
- Yeah. - Is that him there?
No.
- No, that's not him.
And I was like "Wait a second,
Wolfgang Puck is just hanging out in the--"
There he is!
- Hey!
- He's right there!
- Oh! That's right.
- And I was like "That is such a cool thing.
Here we are talking to the main chef of this restaurant,
and the owner Wolfgang Puck is just kind of
like, puttering around in the background."
That's like the real life
that Worth It, you know,
portrays I think.
- Yeah.
Hey, there he is again!
- Yeah.
- Wow.
$135 for like a 12-inch pizza.
(classical music)
- I learned today that wine goes delightfully with pizza.
Are you ready for this?
(Andrew chuckles)
- Oh no.
- Look at that slow motion tip touch.
Wow.
So dramatic.
- I used to really take a lot of time
building these sequences.
- Yeah.
- Like I would spend hours or days, even,
finding music for these.
- You would work so hard constructing this
classical music thing,
and then like 10 episodes later,
people are like "Uh, this is a show where
they just do this slow motion and classical music."
- No, people loved that stuff.
I mean, people were divided.
I mean it's like Old Town Road right now.
- So, something I had just said in this taste test was
"My goodness, I'm eating this expensive pizza,
I'm realizing now that it may never be surpassed again
in my life."
And then like a year later we were eating
a $2,000 pizza.
(laughing)
- And fried chicken with caviar on it.
- [Adam] Which pizza was better though?
- Which pizza was better?
- Yeah, this one.
- Yes.
This pizza was better than the $2,000 pizza.
But I would say the cheapest New York pizza
was better than all of them.
- This is the best pizza I've ever had
in my entire life.
- If I ordered this and this dining room were full,
other diners would be jealous.
The plate would arrive--
- Wait, I take that back actually.
It's, it was my first time having truffle,
that's why--
(expletive bleeping)
I say that's my favorite pizza.
(Andrew laughs)
- Wow, I'm a vulgar dude.
- Also your hair is crazy, by the end of the shoot,
this was all shot on the same day.
- Right.
- Like, we used to shoot these,
I made a very clear point--
- I know.
- To shoot full episodes in one day
to maintain the integrity of the show.
- Yeah.
So I'm looking a little frazzled.
- Other diners would be jealous.
The plate would come by, they'd all just be
turning their heads.
What's that smell?
That smell is my dinner. (expletive bleeping)
(laughing)
- What did you say there?
- "That smell is my dinner,
binch."
Also, I don't think anybody who's actually
dining at Spago is going to be jealous
of anybody else's dinner.
- True.
- Everybody's balling out at that restaurant.
- We're best friends now.
- A'ight, that's a pretty good throw.
- Didn't I throw one back--
- Wait, Adam is eating the pizza in the back
- Yeah.
That was a staple of the show as well.
- Spago was truly an out of body experience.
But that wasn't a pizza,
that was a truffle dish
that happened to come on a pizza.
I will also have to go with Pizzeria Mozza.
That burrata cheese was a game changer.
- Some of the world's mysteries have been brought
to an end.
(laughing)
Just give me one mouthful.
(laughing)
(trumpet blast)
- Oh my gosh.
I did that effect.
Because I'm crazy.
- Wow.
What a wild ride.
How long was that video?
- That was seven fifty--
- Seven fifty-five?
No way.
- We used to really bang through these.
- Seven fifty-five.
That is, I, (sigh)
that's outrageous.
That's half of our video length these days.
- And I don't know if this is interesting at all,
but um, we shot this video on a Wednesday,
(laughs)
- [Adam] Yeah, that's not interesting!
(laughing)
- How do you remember this?
- I remember because me and Adam,
Wednesday night, Thursday night,
Friday night, and Saturday morning,
spent every waking moment in the office
editing this video.
Do you remember this?
- [Adam] We shot it Wednesday and it went on the Internet...
- On Sunday.
- (laughs) Wild.
All right, that was the first watching experience.
This makes me feel like we're on a Terrace House
when they watch the other people in the show--
- Do you even watch Terrace House?
- I've seen it.
I'm familiar.
Anyway, this was a lot funner
than I thought it would be.
So, what should we call this?
Worth It post mortem?
(sinister background music)
- Yes.
- Can we encroach on that Unsolved territory
a little more?
(sinister music)