Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Hi, my name is Rob Carson, I am a radio personality and I like to cook and my goal of these videos is to bring friends, families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise. Today, we are making Asian Spare Ribs. Greetings! We are going to need today are going to be between three and five pounds of pork boneless spare ribs. We have a cup of soy sauce, about a half to a third of cup of orange juice, about a half of cup of brown sugar. We’ve got three cloves of minced garlic, two tablespoons of mince ginger. So red pepper flakes probably about a tablespoon. Now, you could use a plum sauce, a Hoisin sauce, either one of those. I’m going to use the Hoisin sauce today which we find it every store and some wonderful green onions. And of course Wasabi! I’m going to remove my ribs from the pan for a second. And again guys, I’m using an oversized roasting pan, just to kind of show you a little bit better. The roasting pan I’d used is a little bit smaller. Oh, I put a lot more ribs in it. There is your soy sauce, there. Here’s your OJ. I’m going to have my brown sugar. My ginger. My garlic, okay? I’m going to also add a little bit of seasoned rice vinegar, maybe a half of cup. My red pepper flakes, about a tablespoon I supposed of that. Now again, this is a Hoisin sauce which you can buy at a grocery store, but you can also use a plum sauce. I use it a lot of the times in mu shu pork. You can also use a Thai chili sauce. I’m going to do a couple of table spoons in my Wasabi! And I’m going to add approximately a quarter of water. I’m going to mix together. I’m going to add a little bit of green onion. That’s fine, take my ribs. These are just sick and wrong. And we’re going to be serving this on a bed of Wasabi mashed potato. What I’m going to do, as I got my oven preheating to 350 degrees, I’m going to put this in a covered pan and I’m going to roast them for about three hours of 350 degrees. During that time, after about an hour or so, you just want to turn them over in the pan. And then in the final hour, do one more flip. Just check the tenderness and when they fall apart, they are ready to come out. These are some ribs I started earlier in a properly covered pan and--look how beautiful those are. What I’m going to do now is I’m going to make a gravy out of the sauce here. I’m going to use a turkey-based--and I’m going to remove about two cups of it. I’m going to take a little over to my stove on a medium heat in a low boil, and I’m going to reduce it, reduce it, reduce it, until it’s about a cup, all right. And then you’re going to have a great gravy. So again, I’m going to put it on a medium heat. I’m going to bring it to a boil and let it cook slowly, around, you know like I said, half hour and 45 minutes. Reduce it by about half, maybe a little more. It becomes really flavorful intense gravy, they will serve with the ribs and the Wasabi Mashed Potatoes. All right, so the gravy has been on about 40 minutes or so and it’s reduced by about half. You can see the line there, where it is used to be in--how much lower this. So I’m going to go and turn it off because it’s sticking up very nicely. And if I cook it down more, we’re not going to have enough for you, everybody who’s going to eat. So, now we got an intense flavored sauce that we can sprinkle over the potatoes with the ribs.