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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.
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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.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
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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.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
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.
Featured Pro: Curtis Stone Category: Cooking Time: 1:39
CURTIS STONE: Hey, I’m Curtis Stone, and my next GMC Trade Secret won’t leave you out in the cold. It’s all about defrosting food correctly.
Now, there’s a right way to do it and a wrong way to do it. So come over here to my freezer. What I’ve got in here is some frozen raw shrimp. Now, shrimp’s actually better to buy frozen than it is to buy fresh, because when the boats go out, most of the shrimp boats catch the shrimp and then they freeze them on board.
What’s the best way to do it is to buy it still frozen, and you can decide when you defrost it, as opposed to letting a market or a grocery store decide when they defrost it, and then you’ve got no control over it.
Now, the best way to defrost something, whether it’s a piece of chicken or some shrimp or whatever it is, is to get yourself a rack, okay, something that juice can run through and then be caught in the bottom of this tray. So I’m going to just pour my shrimp out. That way, once the shrimp defrosts, it won’t be sitting in a whole pile of juice. It’ll be just sitting up there, allowing it to defrost naturally. If you haven’t got a rack and a tray – you know, everybody’s got one of these old steamers, right. You can put that in a bowl, exactly the same.
The only other important thing to do is to cover it in cling film and then leave it in the fridge. Now, the reason you leave it in the fridge is because that’s a safe temperature for this to be kept at. If you leave it out, you never know the temperature of your room, of your kitchen. You don’t want to put it into water. You don’t want to put it into the microwave. You just want to stick it straight back here into the fridge and let it defrost.
Now, it’ll take about a day. If it’s a big piece of meat or something like that, it might even take two. So give yourself plenty of time.
I’m Curtis Stone, and that’s your GMC Trade Secret.