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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.
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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.”
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.
Male: Also somebody very special who’s here with us right off the bat, we’re talking ramen noodles and they’re not just for college kids anymore? Female: They’re not, we’ve got a new twist on an old staple and here to show us a cool way to use this economical pasta is chef Nathan Lippy of Food, Drinks and Rock and Roll. Male: To the kitchen. Female: Here’ we go, let’s get cooking. Nathan: What’s going on man. Male: Nathan how are you, good to see you. Female: I like the new do. Nice to see you. Nathan: Thank you very much, you too. Female: So ramen noodles, we can go gourmet with ramen noodles. Nathan: We can. It’s what I like to call dorm room gourmet. I know like every college kid at least when I was in college, eggs and ramen noodles, grew up on them, you know what I mean. Female: I still do, I still like them. Nathan: They’re delicious. Male: You know what I like about them is when you buy them in the soups and such, you can take forever to eat them, it feels like you’ve eaten a whole lot because sometime, they’re fun to eat. Nathan: They are, this dish is so simple. Female: And you’re a fun guy. Nathan: Have ramen noodles, get a little bit of boiling water. You want to crank that up for me up to high. Sounds great. A little bit of ramen noodles, they’re going to go right in the water. There’s two keys to this dish. One of the keys is we don’t want to cook the noodles too long because we’re going to go back into the sauté pan with the beef. This will be good so we’re doing a beer. Female: That’s the packet of flavor. Nathan: Got to love the flavor packet. So we’re going to get a little sauté pan. Female: Just the smell of this brings back memories. Nathan: A little bit of olive oil. Male: What’s a package of ramen noodles cost these days. I think I will buy them in buy and they’re really cheap. Nathan: I think it’s 5 for a dollar. Male: What a deal. Female: We’re also going to save money. Nathan: A little beef, a little bit of olive oil, watch the pop. Male: Is that an expensive kind of beef or- Nathan: You know what you can use pretty much any beef you want. We’re trying to save money here right so look at the price tag. It’s not going to really matter. Thin sliced. Male: You thin sliced it so it’s going to cook very well. Nathan: But if you want to get a little crazy with it, you can go sirloin or something like that might be good. So sauté it just a little bit. Then we have some mushrooms, we have some bell peppers, some red and some green, I have some carrots and a little bit of garlic and we’re going to touch it with lime juice. Female: Really gourmet. Male: By the time you get all this in there, you’ve got like stew for five. Nathan: We’re doing good so this is going so we’re going to add our carrots. We’re going to add some of our peppers. Female: When you were in college did you cook this for your dorm mates? Nathan: I did. Female: Everybody wanted to eat at Nate’s. Nathan: To be honest I actually joked about it more than anything. Because we’re studying this fine cuisine and we’re studying really great food and here I am in my dorm room making ramen but that’s all the part of the fun of it. I love it and I think it’s great and I think more importantly, all my friends actually secretly loved it. Female: I bet they’re still making it. Nathan: They probably are. Male: As you said, this is really easy, right before we went on, you said this will be like real time cooking, this dish will happen right before your very eyes. Nathan: What are we at, 2 minutes now, look at this, almost finished. So you see we’re starting to get a little bit of color at the bottom can you see that. This is called fond and it’s the protein from the meat kind of starting to caramelize a little bit. We’re going to deglaze that with a touch of soy sauce. That’s the other thing to remember in this dish. The soy sauce will caramelize really quickly and burn. It will caramelize real quick. Male: When you say deglaze, does that mean, it’s going to pull it off the bottom of the pan? Nathan: Exactly, I’ll actually show you, check this out, ready? You see that brown color in the bottom, a little bit of that action, go for it. Four shakes. One, two, three, four. So you see it’s starting to bubble up and it’s starting to caramelize immediately so give that a good stir in, you can see all that brown starting to come up. That means all that flavor is going back. Female: This smells awfully good. Male: It does, it’s awfully steamy in here. You get a sauna at the same time. Nathan: So we take our noodles that are about halfway cooked. We’re going to go right into the pan here. This is one of my favorite dishes. Female: My husband still buys ramen noodles a lot and he just eats them the old fashioned way but I think he’d love this. Male: We keep several packages just as staples sitting around just in case. Always great when you have a cold too, when you get colds and stuff, I love ramen noodles when you’re sick. Female: Something very comforting about it. Nathan: So give this a nice little toss. The colors are great in this dish and the noodles absolutely love it. This is kind of like a dorm room gourmet. A lot of the recipes on my site at nathanlippy.com have a lot of this kind of stuff, super quick, super easy and tons of fun. Female: And super delish. Male: You could serve this up with chopsticks too couldn’t you? Nathan: You can, I should have brought chopsticks. Female: It’s okay. Nathan: You can actually add some chilies, add some maybe deglaze with sake instead of soy sauce, you know what I’m talking about so we’re going to go right from here. Male: Let me turn this on. Nathan: You’re a good sous chef. Male: Thanks, I’m used to playing second banana. Nathan: Second banana, you’re a silly banana Dave. Female: You’re never a second banana, you’re the main banana. I’m going to taste some. Like Nate mentioned, he does have his own website, we will link you to his website through daytimeonline.tv and we will have this very easy recipe for you if you haven’t memorized it because that wasn’t hard at all, this is something I could do tonight. Male: That was very very easy. Nathan Lippy thank you very very much. Female: Thank you.