Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
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.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
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.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
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.
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.
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.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Beryl: Hi, welcome to Cajun Cooking TV. Tonight we’re making barbequed chicken, it was requested by a viewer, so here we go. We went to Maxwell’s market, it’s a local meat market here in town, and they specialize at fresh farm raised chickens, and we bought a whole chicken and they, at Maxwell’s, cut it up for us. And the butcher recommended that we cut it instead of the regular, how many pieces? Mike: Eight. Beryl: Eight pieces, that we got it in ten, what this means is, they cut the breast in half, instead of having a big breast, we cut that in half to have more breast pieces. So, Ritz told this, and get a colander here, and stall the pieces and I’m gonna put it, I’m keeping the skin on, since we are grilling it, and we want to keep the chicken moist. So I’m putting this all in a big cookie sheet here, we’ll gonna simmer this in a oil with our trio of meat seasoning. We have garlic powder, sea salt, and Tony’s cacheires creole seasoning. One more of this another breast piece here. Alright. So, Mike’s got the grill going, and we’re gonna season everything, we’ve got some Tony’s here, if you don’t have Tony’s, Tony’s is basically red pepper, kinda like cayenne pepper and sea salt. So, we’ll gonna season all these, like that. Then we got some sea salt, not too much, coz Tony’s has salt in it. And this is Mike’s favorite for made, this garlic powder, so we’ll gonna sprinkle that on really good. That grill about ready boss man? Mike: It is. Beryl: Hotdog. It’s Saturday night in Baton Rouge, so, we’re cooking it Stoke’s house, and we thank you for joining us, we gonna get this grill off, this out on the grill in just a second. Mike: Okay, I got two cylinders of charcoals on here. It will cook this kinda slow, coz if you put the chicken straight on the heat. I’m putting the charcoal all the one side of the grill, and I’m gonna put the chicken on the other side. We’ve got some Musky chips that have been soaking in water for about an hour, put them on there, see what that gives, make us some good smoke. Beryl: And it’s hot folks. Mike: This is a hot fire. So, most of the heat’s on the other side, I’m gonna put the chicken on this side. Beryl: And if you need to know how to make a grill, we have a video just on how to start a fire and get your grill ready, it’s called grilling tips. Mike: And when that cook is, just a little while, without any barbeque sauce, probably after I turn them the first time I’m gonna add in a little barbeque sauce, we’ll gonna go and get them started. We will probably cook them about 40 minutes, why, coz they’re not on direct heat, they’re to the side of the heat. So, we’ll cover them, and like I said, it’s gonna be about 45 minutes, probably, we’ve got to turn them a couple of times. To some might more kinda close to that heat. Beryl: Would you keep that air vent open? Mike: Keep the air vent open, and let the smoke out, otherwise the smoke would smother the fire. Beryl: Got it. Mike: Okay. While I let this chicken go a little bit longer, I think you’d probably maybe close to an hour, it’s not like I don’t like them juicy chicken myself, if you like it juicy, 45 minutes would be fine. In the mean time, I came out, and I brushed on some barbecue sauce after I made the first turn, and I just used cheap paint brush, we used some really is, really good barbecue sauce. Should hold food, coz Annie’s natural organic smokey maple. I just brushed them on with cheap paint brush, you don’t need anything fancy. We bought this at Walmart, cost about 79 cents or something. Brushed it over. So anyway, chicken’s done, we gonna bring it in. Beryl: And it’s finger lickin good too. Mike: I believe it is. Beryl: We got a whole chicken. Mike: One whole chicken, cut into ten pieces instead of eight. What that does is that it gives you four smaller breast rather than two giant ones, like that one right there. Lot of people like the breast so that gives you ability to serve more of it. Beryl: This chicken was so fresh, they still have feathers on them. I have to pull the feathers off. There we go. Mike: So anyway, that’s pretty good, we’ll gonna give it, give it a taste test. Beryl: Hi, we’re back, we’ve been grilling our chicken for about 45 minutes, we let it go a little bit longer, because Mike likes his chicken well done. but, we have this beautiful barbecued chicken here, and we are ready to eat. It’s Saturday night at the Stoke’s house. It’s Cajon hour on the radio, so we’re gonna do some things. Check out our website, it’s cajoncookingtv.com for the full recipe. We’ll see you next time. Babye. Let’s eat. Mike: Bless thee, we haven’t barbecued chicken in a long time. This will be different.