[0 - 2] (Lisa inhaling deeply) - Okay.
[2 - 3] - Okay. - Here we go.
[3 - 4] - Should we like... (Hannah panting)
[4 - 10] Wake up, wake up, wake up. Okay. - Ready. - Okay. (upbeat music)
[10 - 12] When it comes to buying kitchen gear,
[12 - 14] it can be tough to keep costs down.
[14 - 16] Some kitchen tools can be pretty pricey.
[16 - 19] - But you don't necessarily need to spend a lot
[19 - 22] There's a ton of great gadgets that don't cost that much.
[22 - 24] - Hannah and I have put together a lineup of some
[24 - 27] of our favorite tools, and each one is under $15,
[27 - 29] so you can decide if they're right for you.
[29 - 34] - First up, Lisa, with her favorites. (upbeat music)
[35 - 37] - First on my list, vegetable peelers.
[37 - 38] I love this thing.
[38 - 41] It's the Kuhn Rikon Swiss vegetable peeler,
[41 - 43] and I use it at home all the time.
[43 - 45] It's incredibly sharp. It's durable.
[45 - 47] This thing can whip
[47 - 50] through any kind of produce really quickly.
[50 - 53] This has a carbon steel blade.
[53 - 54] It is like a fine chef's knife.
[54 - 56] It's very sharp, and it stays sharp.
[56 - 58] It has a little ridge on the back
[58 - 62] that holds the cutting blade at exactly the right depth,
[62 - 64] so you've seen peelers where when you're peeling,
[64 - 66] you're getting so much food that the carrot
[66 - 67] is all faceted at the end.
[67 - 70] I measured the thickness of peels from a bunch
[70 - 73] of different peelers, and these peels are beautiful.
[73 - 75] They're so nice and thin.
[75 - 76] You can almost see through them.
[76 - 79] You're not throwing away half the carrot as you peel it,
[79 - 81] and you've also seen peelers where you're going
[81 - 83] over the same spot three, four times
[83 - 85] just to get something off of that food.
[85 - 86] This gets just the right depth.
[86 - 89] It really is kind of the Goldilocks moment.
[89 - 90] This is called the bridge,
[90 - 92] this area that holds the ends of the blade,
[92 - 93] and this is just about an inch
[93 - 95] from blade to the back of the bridge,
[95 - 98] and that means that food can pass through
[98 - 99] and not gets stuck.
[99 - 101] We've seen somewhere it's very, very close,
[101 - 103] food is jamming up in there.
[103 - 105] You're constantly stopping, pulling it out.
[105 - 107] We just don't see those kinds of jams
[107 - 108] with this perfect little blade.
[108 - 110] It's very lightweight, it's plastic.
[111 - 112] Now you might think, oh, well, that's cheap,
[112 - 113] I want something heavy.
[113 - 115] If you're actually doing a whole bunch of food prep,
[115 - 116] your hand is fatigued.
[116 - 118] You're trying to control a heavy object.
[118 - 122] This is very light, and very sharp,
[122 - 124] and you can just flick, flick, flick,
[124 - 126] and your carrot is peeled perfectly.
[126 - 129] So this is a vegetable peeler, but it can do so much more.
[129 - 132] You can make Harmsen shavings to put on your salad.
[132 - 135] You can even make chocolate curls for your desserts.
[135 - 137] I put them on cupcakes and all kinds of things.
[137 - 140] It can hide a lot of frosting sins this way.
[140 - 142] First, you just wanna warm it a little bit with your hand,
[142 - 145] and then you basically drag it across the top,
[145 - 147] and you can make different widths
[147 - 149] depending on where you're pressing and your chocolate.
[149 - 152] You can make cool little shavings like that,
[152 - 154] and you just pile 'em up on top of your cake.
[154 - 157] Chocolate melts just above body temperature,
[157 - 159] so if you get it a little bit warm first,
[159 - 162] it will actually curl the chocolate,
[162 - 164] and you'll get a beautiful, there we go,
[164 - 164] look at that.
[164 - 166] And if you do it right,
[166 - 169] you can get long gorgeous curls with this.
[169 - 171] And like I said, this is super lightweight.
[171 - 174] It's three eighths of an ounce for the whole thing.
[174 - 175] Our test cooks were carrying this
[175 - 177] in their chef coat pockets,
[177 - 179] because they could just have it there
[179 - 180] whenever they needed it.
[180 - 182] So after you've peeled all those vegetables,
[182 - 185] next thing you might wanna take out is your bench scraper.
[185 - 188] This is a seriously undervalued tool in the home kitchen.
[188 - 190] This one's by Dexter-Russell, is our favorite.
[190 - 193] Let me just show you. (Scraper scraping) Boom.
[193 - 194] You're not picking up a million little pieces,
[194 - 198] whether it's peels, or if the pieces of carrot
[198 - 200] that you've chopped up to put right into the frying pan,
[200 - 205] or to clean your bench after you had flower on here,
[205 - 206] this is your tool.
[206 - 208] This is our favorite for a bunch of reasons.
[208 - 211] First, it has a nice, sharp, straight edge.
[211 - 212] It's not gonna cut you,
[212 - 215] but you can use this little corner to open packaging.
[215 - 216] It has a nice handle that's grippy.
[216 - 218] This has got a little textured plastic on it,
[218 - 221] so it's not gonna slip if your hands are wet or oily.
[221 - 222] It's NSF rated,
[222 - 225] and that means it's ready to not harbor any bacteria
[225 - 228] in any cracks or areas where it could trap food.
[228 - 229] It gets very, very clean.
[229 - 232] It can go in a dishwasher and be sanitized,
[232 - 233] and it'll be good to go.
[233 - 235] And it's made to be used over and over
[235 - 238] every day by professionals, so it's sturdy and durable.
[238 - 241] It's gonna last, but it's also fairly narrow
[241 - 244] so that you can get down at a really low angle under food,
[245 - 247] Now it's called a bench scraper because it's your bench,
[247 - 251] your work bench, and this is a baking tool originally.
[251 - 253] It's used to clear flour from your work bench,
[253 - 256] or to divide up dough, or to move dough around.
[256 - 258] I use it when I'm making sour dough,
[258 - 260] when I'm doing those folds and turns
[260 - 262] that you have to do at certain points while you're waiting
[262 - 264] for it to develop it's rise before baking.
[264 - 266] It's really a terrific tool,
[266 - 268] and you keep finding uses for it.
[268 - 270] We also like it for smashing garlic cloves,
[270 - 272] picking up herbs when you've chopped herbs,
[272 - 275] it's a great way to just pick it all up at once,
[275 - 277] and you're not in there catching things
[277 - 278] that are moving around.
[278 - 280] So again, this is our winner by Dexter-Russell.
[280 - 283] Bench scrapers are the most underused
[283 - 285] gadget in home kitchens.
[285 - 288] If you don't have one, go get one.
[288 - 291] So next up on some of our bargain tools,
[291 - 294] I would say our paring knife is a wonderful thing to get.
[294 - 295] This is by Victorinox,
[295 - 298] is the Victorinox fibrox pro paring knife.
[298 - 301] It's a spear point, three and a quarter inch long blade,
[301 - 303] and really the beautiful thing about this
[303 - 305] is the same brand as our favorite chef knife,
[305 - 309] super inexpensive, under 10 bucks, beat paring knives
[309 - 311] that were seven or eight times as much money.
[312 - 315] It has the most wonderful little sharp blade,
[315 - 316] a nice sharp tip.
[316 - 318] It nests very comfortably in your hands.
[318 - 320] You can choke up on it.
[320 - 322] You can do tasks that require a little precision,
[322 - 325] but it's nice to have a paring knife
[325 - 327] to just get in and do those little jobs
[327 - 329] that a chef knife feels like overkill,
[329 - 331] maybe you want to get in and have a little bit
[331 - 333] of little detail work.
[333 - 335] I have some shallots here.
[335 - 336] I've got a little tiny shallot,
[336 - 338] so you can do things like slice garlic,
[338 - 340] or mince a shallot.
[341 - 344] It's so sharp that wherever you put it, it goes,
[344 - 349] and it's really fantastic. (shallot crunching)
[349 - 350] I am a home chef.
[350 - 351] I am not a trained chef,
[351 - 354] but even I can get beautiful little cuts with this thing.
[355 - 357] We believe there's really three knives
[357 - 359] you kind of need in the kitchen,
[359 - 360] and then you can build out from there,
[360 - 363] a chef knife, a paring knife, and a serrated knife,
[363 - 364] and you can do most things.
[364 - 367] This is a great choice because it's inexpensive.
[367 - 369] It does everything the more expensive ones do.
[369 - 371] It's a workhorse, and you'll be grabbing this knife
[372 - 373] and using it every day.
[373 - 375] We compare this to many, many paring knives,
[375 - 377] and some of them are too big and clunky.
[377 - 379] They don't fit neatly in your hand,
[379 - 380] they're not comfortable.
[380 - 382] They don't have a very narrow blade.
[382 - 383] This tapers from the handle
[383 - 386] down to a very tiny narrow point.
[386 - 388] They can get into the smallest little area, and cut.
[388 - 391] It's called a spear point for a reason,
[391 - 393] and it's tapers from a narrow spine
[393 - 395] down to a very narrow blade,
[395 - 397] so it has very nice precision,
[397 - 399] and it really glides through food.
[399 - 401] It also has a really comfortable handle
[401 - 403] that's made of this plastic fibrox.
[403 - 404] It is a, again,
[404 - 407] a food service product that's meant to be used by people
[407 - 409] in the industry all day long when they're prepping food,
[409 - 412] so it's durable, it's easy to clean,
[412 - 416] and it won't trap any food in the area
[416 - 417] between the handle and the blade.
[417 - 419] You can choke up on it very comfortably
[419 - 421] because it's got a rounded edge to the front
[421 - 424] of the bolster here, so you can hold it very closely
[424 - 427] in your hand and control this blade very easily.
[427 - 429] My mom was one of those ladies who caught everything
[429 - 431] in the air with a paring knife.
[431 - 433] She never cut on a cutting board with a chef knife,
[433 - 435] so I learned to do that too.
[435 - 437] It's only three and a quarter inches long.
[437 - 439] A longer knife, you're getting into utility knife territory,
[439 - 441] you're getting into chef knife territory.
[441 - 445] You want a small precise knife that you can fully control
[445 - 448] and do precision work, so this is your ticket,
[448 - 450] the spear point three and a quarter inch
[450 - 453] Victorinox fibrox pro.
[453 - 456] So another tool that is well under $15,
[456 - 459] and super useful is a jar spatula.
[459 - 460] This is our favorite.
[460 - 462] It won against many other competitors.
[462 - 465] It's by GIR, which stands for Get It Right,
[465 - 468] and comes in lots of beautiful colors, obviously.
[468 - 470] It's a great jar spatula,
[470 - 471] but it's good for so much more.
[471 - 474] This is made of silicone, and it has a steel interior
[474 - 477] so it has a little bit of flexibility at the tip,
[477 - 480] but generally nice rigidity all the way through.
[480 - 483] It's one piece, so you can't get food stuck anywhere,
[483 - 484] it's very easy to clean.
[484 - 487] It's very comfortable in your hand, very long and slim.
[487 - 489] It can get into the bottom of jars.
[489 - 492] So, here I have some mayonnaise,
[492 - 495] mayonnaise is all the way down the bottom here.
[495 - 497] So you can get down the bottom of this jar.
[497 - 499] You can get the last traces of everything,
[499 - 501] get your money's worth,
[501 - 505] and this spatula keeps your hands out of the goop.
[505 - 507] We have them here in the test kitchen.
[507 - 509] If you're ever a little bit late getting your stuff
[509 - 511] in the general equipment room,
[511 - 512] you're not gonna find one of these,
[512 - 515] because the test cooks grab one every single day,
[515 - 517] even if they're not gonna be using jars,
[517 - 518] because this is so useful
[518 - 520] for so many other functions in the kitchen,
[520 - 522] and people just love to use them.
[522 - 524] They're heat resistant up to a pretty high temperature,
[524 - 526] so you can put 'em in a pan.
[526 - 529] A jar spatula, it's good bargain, great tool,
[529 - 534] and this is our favorite by GIR. (upbeat music)
[535 - 537] - If you followed us for any period of time,
[537 - 540] you know that we love rimmed baking sheets.
[540 - 542] A good sturdy rimmed baking sheet
[542 - 545] is an incredibly versatile addition to your kitchen.
[545 - 547] Have you ever had a sheep pan warp and go boing?
[547 - 551] Or just be uneven, or have super low sides?
[551 - 553] Those pans just aren't as useful.
[553 - 555] Yeah, sure, you can cook a couple of cookies on them,
[555 - 558] but with a big, sturdy rim like this,
[558 - 561] the pan truly turns into a container, a roasting rack.
[561 - 563] You can hold fried foods on it.
[563 - 565] Toast nuts, as you see here.
[565 - 566] They are incredibly versatile.
[566 - 569] I want to introduce you to my favorite
[569 - 570] under 15 version of the sheet pan.
[570 - 572] This is the quarter sheet pan.
[572 - 574] I also love the eighth of a sheet pan,
[574 - 575] which is half of this.
[575 - 578] These smaller sheep pans, this might be a little strong,
[578 - 579] but they kind of changed my life.
[579 - 582] A bigger sheep pan, you're kind of wrestling often,
[582 - 583] like if you're toasting a few nuts,
[583 - 586] there's all this blank space around,
[586 - 589] which can lead to uneven cooking and burning.
[589 - 591] If you size your pan to what you're cooking,
[591 - 593] you will get more even results,
[593 - 596] so using a smaller pan actually gets you more even results
[596 - 598] if you're cooking a smaller amount of food.
[598 - 599] They're also easier to clean,
[599 - 601] like think about turning this thing around.
[601 - 603] It's a lot easier than washing a bigger sheet pan.
[603 - 605] I use this, I would say actually more
[605 - 607] than my bigger sheet pan at the moment.
[607 - 609] These also fit into toaster ovens, which is fantastic.
[609 - 612] And when you pair a sheet pan of any size
[612 - 614] with a rack and a lid,
[614 - 617] that's when it's truly a game changer.
[617 - 618] But you can roast meats on there,
[618 - 620] you can drizzle things in chocolate,
[620 - 621] and the chocolate drips off underneath
[621 - 624] for like a perfectly beautiful dipped strawberry.
[624 - 626] This is our winning small rack by Checkered Chef.
[626 - 628] It's perfectly tailored to this pan,
[628 - 630] so it doesn't slide around everywhere.
[630 - 631] It's like a well-tailored suit,
[631 - 633] and then you add this lid on top,
[633 - 635] and it turns the whole thing.
[635 - 637] Show you this, into a container.
[637 - 638] Now you have this container,
[638 - 642] and I use the lids of my sheet pan all the time.
[642 - 644] You have a storage container, now you can stack stuff.
[644 - 645] This is really sturdy,
[645 - 646] so you can put this in your refrigerator.
[646 - 649] It's a nice efficient shape to store in there.
[649 - 651] You can stack stuff on top of it.
[651 - 652] For a recent holiday,
[652 - 654] I made a bunch of these beautiful little cakes,
[654 - 656] put the lid on, and took them right to the party
[656 - 659] because everything was nice and contained, really easy.
[659 - 661] Professional bakers have been using these lids,
[661 - 664] and these pans are also from professional kitchens.
[664 - 666] And finally, us consumers,
[666 - 669] us home cooks have gotten the pro level stuff at home.
[669 - 670] They've started to trickle down to us,
[670 - 672] so in our testing of rimmed baking sheets,
[672 - 675] we found out that all rim baking sheets
[675 - 676] will warp a little bit,
[676 - 680] but a well made pan with a really sturdy rolled edge here
[681 - 682] will warp less.
[682 - 685] That's why pros use these pans, 'cause they're extra sturdy,
[685 - 686] and they won't get bent out of shape.
[686 - 688] We also really love this higher rim here.
[688 - 690] When you have a really high sturdy rim,
[690 - 692] if there's like a really juicy piece of meat on here,
[692 - 696] if you wanna roast a ton of veggies, it can contain things,
[696 - 698] and that just makes it just that much more versatile.
[698 - 700] If you're only familiar with the bigger ones,
[700 - 701] try out one of the smaller sizes,
[701 - 704] and you'll be surprised how much you're reaching for it.
[704 - 706] All right, so next up for me is a mini whisk,
[706 - 709] which all of the very serious "Cook's Illustrated" chefs.
[709 - 712] They will geek out about these tiny, cute little whisks.
[712 - 713] We love an all purpose whisk, too.
[713 - 716] But these little ones, first of all, adorable.
[716 - 719] But second of all, these can be incredibly useful.
[719 - 721] I reach for mine all the time.
[721 - 723] Right here, I have this balsamic mustard vinegarette.
[723 - 725] You can use a big whisk for that, of course,
[725 - 727] but what the little whisk allows you to do
[727 - 729] is use whatever vessel you want for your vinegarette.
[729 - 731] I wanna put my vinegarette in a little jar.
[731 - 732] I wanna mix it in a little jar,
[732 - 735] so I can do everything right in there
[735 - 737] without dirtying additional dishes,
[737 - 740] whisking a can of coconut milk
[740 - 741] that hasn't completely combined.
[741 - 744] You can reincorporate right inside that little can.
[744 - 746] This is one of those tools too where you're like,
[746 - 747] you buy it for one thing,
[747 - 749] and then all of a sudden you find yourself using it
[749 - 750] for all different things.
[750 - 753] So it's just makes things a little more convenient,
[753 - 755] and allows you to sort of like finagle
[755 - 757] into different containers that your big whisk
[757 - 759] might not be as agile in.
[759 - 761] All right, so I have our winner here from Tovolo.
[761 - 763] So we found out that actually it can make a big difference
[763 - 765] what brand you buy for mini whisk,
[765 - 768] and that may be surprising, but we noticed a trend.
[768 - 770] Those with broader heads and more loops
[770 - 771] whisked more efficiently.
[771 - 773] Those with narrower heads and fewer loops,
[773 - 775] they took longer to combine ingredients,
[775 - 779] and any way I can take a shortcut and do less work,
[779 - 780] I certainly will.
[780 - 782] All right, so the handle mattered too.
[782 - 784] Length, we like medium length handles.
[784 - 784] Some are so small, you were like,
[784 - 786] do-do-do-do, that didn't work.
[786 - 788] Some were bigger, and you had to choke up on them
[788 - 790] to actually get control.
[790 - 791] This was a Goldilocks situation.
[791 - 792] We liked the medium ones.
[792 - 795] We also preferred ones that were a little bigger.
[795 - 797] Some of these were like holding onto a pencil,
[797 - 800] they were so narrow it's hard to get any sort
[800 - 802] of like force through your hand into the whisk,
[802 - 804] so a little bit of a thicker handle
[804 - 806] will give us something to hold onto.
[806 - 809] We also really liked handles that did not have a loop here,
[809 - 811] some of 'em have a little loop here for hanging,
[811 - 814] which sounds nice, but that metal loop dug into your hand
[814 - 816] while you're whisking, which was not fun at all.
[816 - 819] We also liked when the loops were completely sealed
[819 - 821] where they joined the handle, some of them weren't,
[821 - 823] and like gunk just gets in there.
[823 - 825] It's super annoying to clean, and pretty gross.
[825 - 826] I think if you have this whisk around,
[826 - 828] you will use it way more than you think.
[828 - 829] That's totally happened in my household,
[829 - 832] and there's a reason why all these chefs are obsessed
[832 - 833] with these little things.
[833 - 835] They're super fun, and actually really useful.
[835 - 837] Okay, next up, seafood scissors.
[837 - 839] You might have seen us talk about these in our episode
[840 - 842] with celebrity chef Tiffani Faison.
[842 - 843] We actually showed her these,
[843 - 845] and I think she was pretty impressed.
[845 - 846] - [Speaker 1] Wow.
[846 - 847] - [Speaker 2] Yeah, right?
[847 - 848] - That's a great joke.
[848 - 849] - Color me impressed.
[849 - 853] I'm gonna put these in my bag on the way out. (ladies chuckling) Security.
[853 - 854] - I have never had more friends
[854 - 856] than when I tested these in the kitchen,
[856 - 859] and I had piles of lobster, king crab legs,
[859 - 860] and shrimp just surrounding me.
[860 - 863] Everybody wanted to come over and say hi,
[863 - 865] but it actually was a really interesting testing,
[865 - 868] because I didn't realize how amazing these could be.
[868 - 870] Like, I hate prepping shrimp,
[870 - 872] and these truly make it easier.
[872 - 874] Here are our winners by RSVP.
[874 - 876] I tested all kinds of scissors,
[876 - 879] and some of them just weren't agile enough.
[879 - 883] They weren't strong enough to get through the tough, tough shells.
[883 - 885] Others were not shaped nicely.
[885 - 886] See this gentle curve?
[886 - 888] This allows you to sneak right up
[888 - 891] the back of a shrimp shell, right? Like this.
[891 - 893] It makes the whole process of shelling shrimp
[893 - 896] super tidy and quick, so the gently curved blades,
[896 - 898] they're actually very lightly serrated,
[898 - 900] so they could really grip and crunch through shells.
[900 - 902] You know, sometimes shells are slippery,
[902 - 904] and serrations really help these scissors
[904 - 904] get a hold on things.
[904 - 907] You can see it perfectly mimics the curve
[907 - 910] of the shrimp shell, and that is an intentional design,
[910 - 913] because if you think about regular scissors, they're straight.
[913 - 915] You end up having to take like 50 tiny little bites,
[915 - 917] like dink, dink, dink, dink,
[917 - 918] whereas these one clean swoop.
[918 - 920] So these are our winner from RSVP,
[920 - 924] and they truly were super sturdy, had such a great design,
[924 - 925] and they're not just for shrimp.
[925 - 927] They're for lobsters, crabs,
[927 - 929] you know those little lobster crackers,
[929 - 931] and all those little tools that you get
[931 - 932] when you have a lobster?
[932 - 933] I won't even use those anymore.
[933 - 935] I get out my scissors.
[935 - 936] Everybody else can use whatever they want,
[936 - 937] but I'm claiming the scissors,
[937 - 940] because they make the whole thing so much easier.
[940 - 942] Next up, champagne savers.
[942 - 946] So champagne savers are designed to save those bubbles.
[946 - 947] It does happen where there's leftover champagne.
[947 - 950] It's never happened to me, but I've heard it happens.
[950 - 953] You can actually have a bottle of champagne over three days
[953 - 955] with our winner here from Cilio.
[955 - 957] This can actually keep this fresh
[957 - 959] and bubbly for a whole week, which is super impressive.
[959 - 960] It wouldn't last that long in my house,
[960 - 962] but you could if you wanted to.
[962 - 964] Now, I know this might not be as useful as say,
[964 - 967] like a paring knife or cutting board,
[967 - 968] but let me have a little fun here,
[968 - 971] 'cause this was probably one of the best testings
[971 - 972] I have ever done.
[972 - 975] So this just clips right onto the top of the bottle.
[975 - 977] This is one reason why this one is super easy to attach.
[977 - 979] Literally, just put it on,
[979 - 981] and then to detach, you simply press the top.
[981 - 984] So it got this little clicker. (clicker clicking)
[984 - 986] And you see inside there, it just really clamps down
[986 - 988] onto the bottle, and keeps the bubbles inside.
[988 - 990] A lot of the models we tested,
[990 - 992] either they were annoying to use, or yeah,
[992 - 994] maybe they kept it for a day, but guess what?
[994 - 996] So does a mason jar and a lid.
[996 - 997] If you really want your champagne to last
[997 - 1000] for like three days or even up to a week,
[1000 - 1003] this dedicated champagne saver does such a fantastic job.
[1003 - 1005] This is three days old at this point.
[1005 - 1007] If I may, let's check it out.
[1007 - 1009] (wine saver slamming) For science.
[1011 - 1012] Can you hear that?
[1012 - 1014] I can hear that, and look at those bubbles.
[1014 - 1016] It's a hard job, but somebody's gotta do it.
[1018 - 1021] Deliciously effervescent, and bubbly still.
[1021 - 1024] I know this is not a core product, but it works so well.
[1024 - 1027] The Cilio does, do not mess around with other brands,
[1027 - 1029] they just won't work, but this one it's such a fun,
[1029 - 1032] inexpensive little gift, and it really does work well
[1032 - 1034] and keep your champagne super bubbly.
[1034 - 1036] With my four favorites and Lisa's four favorites,
[1036 - 1038] you have a really good start on some cost effective,
[1038 - 1040] useful kitchen gear.
[1040 - 1042] - So for more information on all the gear
[1042 - 1044] we talked about today, check out the links below,
[1044 - 1046] or see americastestkitchen.com.
[1046 - 1047] - Yeah, and let us know in the comments.
[1047 - 1049] What's your favorite gear on your $15?
[1049 - 1050] What did we miss in our lineup?
[1050 - 1052] I'm already thinking of things. A microblade.
[1052 - 1053] Oh, dang it.
[1053 - 1055] Anyways, make sure to like this video,
[1055 - 1059] and hit that subscribe button so you never miss an episode. (upbeat music)