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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.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
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.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
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.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
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.
You know a turkey are on a holidays is really delicious but a perfect gravy really makes a meal. And if you ever noticed there’s never enough of it. So I have a great game plan for you to make a really beautiful turkey gravy that’s going to be plenty. And it doesn’t matter how many people are coming by as you are going to have enough. Now we got a couple pots are here in Milwaukee to the whole process. But we’re going to start up with the first, we’re actually thicken the gravy itself. We’re going to make it rue. I got about 4 tablespoon of butter here or you can drop it right into bottom of the pot and let that start to melt. We’re going to add around 2 and a half big table spoons of this regular all purpose flour. Alight so take these guys and dump it on right on top and slip everything start to melt together. Now what we’re going to do is take a big one spoon we’re I’m going to stir all the ingredients together. Alright, the butter and the flour and what we’re going to do is kind the make a really great binder that’s going to suspend the gravy you know. And also going to make a nice and thick and the butter is going to make it nice and rich as well. Alright, stir it all together and then lets put on the butter and is kind of let it start to toast a little bit. I want to cook out some of the starchy flavor from flour. Alright, right in the back burner. Alright, perfect! This is also a great thickening agent running sooty every one of it too. That’s a really great with a starch. what we’re going to do now is we’re going to actually start on our stock and what we have here is big sauté pot, now we’re going to add 2 of this a little bit of extra virgin olive oil right at the bottom. Alright and add some great aerometric bashful to it, or take a whole headed garlic. We’re going to split it right in half, alright so go ahead and throws into a pot. Now we’re going to strain everything out. anyways it doesn’t even really matter if we had the paper from the onions and garlic. Alright so we got the onion, we just need to cut this in 4 large pieces, just like that. Toss right on top. Our carrots are really great thing if we’re going to make a dark stock because it will give a lot of color. And I want to start caramelize so it could be really beautiful. Carrots going to go in, alright you cannot have a good stock without some fresh herbs and since we’re talking about some good weather food, we’re talking about some woody stemmed herbs. Alright we got some rosemary, great flavor with this and also some fresh thyme, maybe like a quarter of a bunch and again don’t worry about the stems, and we’re going to strain it all out. Also some sage, put sues sage right on top. Again we’re going to take our spoon and stir it everything together. Alright! Smells fantastic already. Now into this we’re going to add pepper corns, pepper corns are going to keep it nice and savory. So it tastes really good with everything else and not that many like 10 pepper corns light at the bottom. Alight! Smells great! So we’re talking about turkey and all those great flavors are on the holidays. I actually took some turkey wings and roast them in the oven alright, at 375 degrees for about 45 minutes into a nice and golden and roasted. Take a look at those guys; you can also snack on them already just as they are. Alright we’re going to take a spatula so we’re going to pull all of the roasted bits right at the bottom alright and also the fat and everything. We’re going to strain all out later except for right on top. Alright to this, take a look at that there’s a lot of great brown bits on the bottom and we’re talking about making a stock for the lot of really great flavor in that, we don’t want to loose it. Alright so what we’re doing is to take some water, splash right at the bottom. Alright and see how dark it becomes already, lot of great flavor on that. Okay so we’re going to get a spatula and we’re just going to pull up some of those dark bits at the bottom. Alright, I mean this smells great already and we’re just going to pour that right on top, look at that beautiful. Right on top it’s were circulating, up to this we’re going to add some cold water. Now it’s really important when you’re making a stock you definitely want to add cold water because when you start it with cold water you really extract the great flavors. The carrots and a lot of aeromatics and herbs and specially turkey. Just make it simmer for a little while, now its going to reduce for about an hour and a half. And what we’re going to do is passes to a strainer and we get a really beautiful brown stock. Now these can be frozen, you can make this actually weeks advance if you want to, alright. It’s got great flavor to it, lots if it is really rich color to it and this is going to be the base for our gravy. Now going to get back to our rue for a second, we have our beautiful rue here. Alright start to toast just a little bit again it smells like butter popcorn, stir the whole thing together. Alright, what you want to do you want to sort of vigorously whisk the hot stock into the rue itself. Its going to dump it in and it start to whisk out the damps. Ok now lets just take a couple of minutes the more you stir it the smoother it’s going to get. Alright that’s it, really looks beautiful, let simmer for about 5 minutes and you got a great, great gravy. Look at the color, the aroma smells fantastic. We’re going to season it one more time, a little pinch of koshere salt right on top. Pull up all of those great flavors of stock. Alright some fresh crack pepper, which always great flavor turkey and so the whole thing together guys and that’s it. You got beautiful gravy alright, you can serve this gravy boat the entire table and everyone’s absolutely going to love it and this is the final kicker. Take a look at this, got a plate of turkey, we got some staffing, alright we got a little of cranberries and what we’re gonna do is take some beautiful gravy and is going to pour right over top of the turkey. Look at that, and that’s it guys you got a beautiful gravy. It’s going to make everybody swoon this year, rich and delicious and the great thing about it is you’re going to have plenty of it. Take a look at that, turkey with lots of homing gravy on top of it. That is absolutely delicious and you’re going to love it.