For those of us that grew up with Boomers as parents, the quality of dinners isn't always looked back on fondly. Coming of age in the time of the microwave and Hamburger Helper, then becoming parents during the backlash against fat and salt, Boomers developed cooking habits that blended boxed and frozen convenience foods alongside sides of steamed or boiled (and usually) unseasoned vegetables to make sure it was "healthy."
Beginner cooks often fall into the trap of buying a cheap piece of meat. When you aren't well-versed in the different cuts, it can be hard to understand why chuck roast is on sale for $8 a pound while those Wagyu ribeyes and USDA prime steaks are going for much more. Visually, they seem like they could be similar - but when that first forkful makes it to your mouth, the tough texture makes the price difference clear.
In 2002, Rachael Ray set off across North America and Europe with a budget of $40 a day for meals. The celebrity chef's show, aptly titled "$40 a Day," aired until 2005 on Food Network. Throughout these three seasons, Ray visited popular cities and tourist spots in search of unique, budget-friendly meals for breakfast, lunch, and dinner. She avoided massive fast food chains like McDonald's or Burger King, opting for more localized but still affordable options.
