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.
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.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Hello, my name is Ray Hayes. I have been an Executive Chef or a cook and chef for last 35 years. I currently work for McCormick & Schmick's fresh Seafood Restaurant in Burbank, California. So today we’re going to talk about lobsters. We’re going to show you three different ways to cook lobsters. The first way is going to be boiled, poached, we’re going to show you how to cook the lobster, how to tell when it is finished and then we’re going to show you how to crack it and take it out of the shell and how to eat it there afterwards. We’re going to take another lobster and poach it, we’re going to split it in half and we’re going to make a little crab shrimp and dill stuffing with a little mayonnaise mix in there and we’re going to stuff that in to the cavity of the lobster, then we’re going to bake that in the oven. We will take the other half of the baked lobster and we will take that and brush it with a little seasoned butter and put it on the grill. So we’re going to cook it on the grill, so you have an idea maybe so you can cook outside or barbecue. So we’re going to do the lobsters today and some of the things you will need to have to prepare the lobsters will be a French knife to be able to split the lobster with, you are going to need your large pot to put the hot water in to boil the lobster. Then the stuffing that we make is very, very simple -- small block of Brie cheese, some bay shrimp and little bit of crab and little bit of mayonnaise, fresh dill, that you can all mix in a bowl, so you will need a bowl and a spoon for that. After that you need some lemons with drawn butter and little parsley just to show off the green and that is it, very, very simple, very easy to do, not many tools, everything is really good. The only safety things I got to tell you about these is everything is hot or sharp. So the lobster itself is going to be hot when you cook it, it has a little spines on it, they are going to be sharp. So please be careful when you are working with this particular species. I have been in the hospitality industry as a chef for about 30 years now. I have worked everywhere from steakhouses and truck stops, all the way up to this fine establishment that I am in now in McCormick and Schmick's Seafood Restaurant in Burbank, California. I have always worked in the kitchen. It has been my one and only job for my whole life. I have never done anything else but work in the kitchen. So here we go, we’re going to talk lobster.