I've made similar sauces, but I cook for a vegetarian (who is allergic to fish anyway). Instead of anchovies, I'd add some finely diced mushrooms. After you add the tomatoes, add a little soy sauce (a couple tablespoons, I'd say). It works really well, and is a good way to make it fully vegetarian.

When I saw that golden brown crust, I fully burst into tears

I love America’s Test Kitchen. No celebrity chef nonsense. Just facts.

They killed Allison!! 😂

I am so happy to find this show on KZfaq. I haven't paid for TV for 4 years and don't regret saving that money; I regret not seeing this show. Life is good.

Anchovies=UMAMI. It's surprising how just a little adds a lot of flavor. I buy anchovies paste in olive oil, comes in a tube, and add it to tomato sauce, pasta, etc. Just a little, a teaspoon or less, goes a long way.

Loving the new full episodes

I thought I'd miss Chris. I was flummoxed when the new season started without him. Turns out I don't miss him. I liked him, but I've always thought he was a bit of a culinary snob. He seems to be doing well with "Milk Street." I wish him well, but I really enjoy the new format of ATK. Bridgette and Julia work well together.

I didn't know you guys posted full episodes on youtube!! ATK has been my favorite show for years now and now that I'm at college, I don't have a TV to watch it on... but now I can watch it again! You guys are awesome!!! Always educational and always entertaining. :)

That lasagna sounds killer. Thanks ladies.

My grandmother and mother always used cottage cheese in their lasagna! I love the method of soaking noodles in hot water. So much easier than boiling in a massive pot. I use a sheet pan covered with foil in my RV.

That garlic bread recipe is awesome.

Enjoy your recipes. My Mother always substituted cottage cheese for ricotta because it was less expensive!

Love Bridget, Julia, Erin, Elle and all the crew! Always learning such great tips and comprehensive recipes. Thanks ATK!

Loving the new format, and loving seeing longer videos on KZfaq. I enjoyed the taste test much more than... in the past. Keep up the great work Bridget and Julia!

Love that you are posting episodes to KZfaq!! Keep them coming and great job!

Oh, the soaking the noodles method is SO MUCH easier.

Didn't pick up on the meatless vs anchovy thing. I tend to ignore stuff like that. And as a young Catholic, eating meat on Fridays was among the least of my, umm, transgressions...

Couple of comments: -- I use whole milk, locally made ricotta cheese. I have a hard time imagining that what they used here was whole milk ricotta based on the comments that were made. I also add 2 eggs, nutmeg, white pepper, fresh grated parmigiana cheese, and fresh parsley and / or basil. Occasionally I'll add a small amount of crumbled blue cheese to add some funk and mix that all together. I'll then use a zip-seal bag as a piping bag by filling the bag and snipping a corner. (This is where adding the eggs helps with the piping.) -- I think the fontina cheese decision is awesome and I can't wait to try that. -- The viewers who say that it can't be called meatless when it includes anchovies are confusing the terms "meat" and "flesh." If you look in the table of contents of any classic cookbook, you will see the flesh of animals is categorized into three categories (possibly four if you include "charcuterie"). These are Meat (Beef, Veal, Pork, Lamb, venison, etc.), Poultry (Chicken, Goose, Turkey, Duck, and quail, etc.), and Fish (fish and shellfish). So this sauce has no beef, pork, veal, or lamb, etc. Thus it is "meatless" but it is not "seafood-less." -- It's hard to appreciate that grocery store "italian bread," with its dense crumb, is better than a more traditionally crusty italian bread with a varied crumb. I have a request (if you haven't already done this): Fried Calamari and Fried Ipswich (belly) Clams.

Happy you guys are back in full throttle!

I am new to this channel. I am enjoying each and every show that I have watched so far. Very educational. Thank you! From Alberta Canada

Love this show! KEEP them coming.

Hey, I appreciate you guys putting the episodes here. I can't catch you guys on TV due to schedule so this is appreciated.

Dang its 10pm and I want lasagna. Except with ricotta. Whole milk ricotta is one of my favorite cheeses.

Capers can be used in place of anchovies.

Can't wait to try the garlic bread! You made me want to try anchovies! And the lasagne! How yummy! Love the bows on the front of the aprons!

Fabulous recipe!!

It’s a fun show, very informative. I have one request, would you please publish your recipes in a more print friendly format? Thanks

I can't believe I am so lucky to find my two favorite blondes on TV, on KZfaq! Love the show, more please.

Gonna have to try the Lasagna and Garlic bread recipe. Enjoying the new season.

The garlic bread was my favorite. Very simple and not much time input. I hope to try it out soon.

Good show

I grew up eating lasagna made by an Italian grandmother, aunts and my mother and it all was delicious. I can do gruyere instead of mozzarella but cottage cheese?? I don’t think so. And a good whole milk ricotta is delicious. And you can order really good Italian anchovies on Amazon. No big deal.

Always enjoyable and informative 👍🍷

Thank you, the best in Cook make easier to learn. and welcome enjoy. You did good.

When they revealed the finished garlic bread I literally got goosebumps. That looked so great.

We love you and the show

The folks at ATK can be counted on to come up with tricks for making delicious food that I would have never thought of. It keeps me coming back for more.

Although I'm not a big meatless lasagna eater I know people who are, and this recipe will definitely have a place in my repertoire.

So good. Thanks

I'm really glad the show is on KZfaq because I really like watching it on TV 👍

The starch from the par cooked noodles will help thicken the sauce and gives structure as this dish bakes. Don’t rinse your pasta. Love, an Italian momma.

great lasagna !

I will certainly try the garlic bread!

The secret ingredient to this meatless lasagna? Tiny fish.

I like to add fish sauce to my italian tomato sauce I make for Eggplant Parmesan ..... it's delicious and I suspect accomplishes similar results to anchovies

dang, that looks good!

My mother has always used cottage cheese in lasagna. I do the same since I hate ricotta cheese. Can’t wait to try your recipes!

So HAPPY you're on here..got rid of our tv in 1972 yes 1972

That's my favorite episode 😍😍😍

I've made this garlic bread before, and I thought MY garlic bread was good. This was DELICIOUS!!!!!!

That garlic bread looks amazing

If I put that small amount of butter in the microwave uncovered for one minute I’d be cleaning up the mess for an hour. Do you use reduced power?

Have to try this bread. Mine is always so bland. Thanks for sharing as always.

I love the texture of ricotta cheese, favorite part of lasagna.

I have to make that garlic bread!

I need a kitchen like this.

The garlic bread looks delicious and can be veganized, yesssss!!!!!! Thank you!!!!

My mother's lasagna has always Incorporated cottage cheese with meat or meatless. 😁

Mix the sun-dried tomato with the tomato sauce ending in the stage when the tomato sauce gets a new level of flavors😊😊

I strongly requesting 😆 if you can do meals on a very small budget

Thank you!

garlic bread! can't wait to try this recipe

Hell-llo, indeed! Yumm on all of today's recipes.

I always wake up Allison when making my Garlic Bread :D

It looks good i use cast cheese Italian cheese and I know that was delicious

Im doing this lasagna soon, but with zucchini noodles. I'll slice them on a mandolin and dry them out in the oven for a while

It all looks delicious! I love meat; will this recipe work if I add Italian sausage to the sauce?

With her hair down Bridget looks like a kid! Such a natural beauty!

The garlic bread guy is great!

What kind of saucepan is that? I'm looking to get a new all 'rounder and like that it has high sides.

Dang. I was just about to get into this...and then anchovies showed up.

I much prefer Pecorino, for me its less salty than Parmesan and it stays soft and easy to grate for far longer than Parmesan which I always finds goes rock hard really quickly.

Awesome !!! :-)

I doubt ATK will respond to a Q on a 3yr old episode so I'm asking viewers: I don't use anchovies enough to justify having them in the fridge BUT I have a bottle of Red Boat Fish Sauce which seems to last forever. I read that 1/2 tsp fish sauce= 1 anchovy. Do you agree? Any suggestions? Thanks!

It is all corn starch all the time. The last 7 or 8 videos I have watched have included CS as an ingredient for browning.

7:42 Oooo she said "meltability." I like it.

I can't eat anchovies what can I use instead of anchovies ty love you show watch you all the time

Everything looks fantastic, to bad I can't actually smell this through the screen. :)

That's pretty much step by step how we make our lasagna now.

love lasagnas. have you ever tried a white vegetable lasagna. Stoffers makes one but its small. and over priced.

We probably made more lasagnas with cottage cheese than anything else, mainly cuz it was always cheaper than ricotta. And this is coming from an Italian so it's okay. My grandparents had to Stretch A Buck when feeding all us grandchildren. Typical holiday meal would be ham lasagna or layered polenta with salad and garlic bread

I love these ladies. They have an easy going chemistry and confidence that makes them a delight to watch.

Y'all know you're supposed to season ricotta, right?

Just how large is a chopped onion? The onions I have seen vary between 2 Oz. and 20 Oz., so when you say "add a chopped onion" what exactly do you mean?

What is the brand and model of the bread knife Keith uses?

Anything to substitute the anchovies?

For the vegetarian option can I use soy sauce instead of anchovies in the tomato sauce?

Thanks for all the great tips, I’ve never thought of using cottage cheese instead of ricotta, but it does make a lot of sense, I only use it for lasagna and it’s kind of expensive to make.

I've always said assembling lasagna or other things with similar layers like tiramisu is like playing Tetris

So what about Browning the butter and garlic on the stove? If the microwave oven is used, it takes away from the "homemade" quotient for me... Am I wrong?

Would love your recipe but why do we need to sign up for an account to get this?

Poor Allison... rest in peace. lol

Can we use an egg instead of cornstarch?

Or warding off vampires and werewolves! 😆 🤣

What's the difference between Cook's Country and ATK?

I don't know why you would want to minimise the garlic flavour for garlic bread. My absolute garlic bread would be Garlic Naan or simply white toast that you toast quite well then rub a raw garlic clove on, the toast acts a bit like a grater and then top with extra virgin olive oil. YUM. However I think I will give this garlic butter a try when making Garlic Chicken Kiev's next time.

Well, hello Keith 😊

Garlic Bread!!

ALL!