Louise Rhind-Tutt

When you're catering for a crowd, it can be tricky to know if you're preparing the right amount of food, especially if you're used to cooking for smaller groups. After all, you don't want anyone to go hungry — but you also don't want to end up with a mountain of leftovers. Luckily, Ina Garten, who is no stranger to hosting large gatherings, has a rule of thumb for planning quantities, which she shared in an "Ask Me Anything" video on her Instagram.

Nothing says Christmas like a flavorful festive punch — and that's especially true if it's a special sparkling concoction. But before you splash out on copious Champagne, it's worth trying an alternative according to Claire Marin, the owner and head distiller at Catskill Provisions Distillery, makers of Pollinator Spirits. "I'm one for cava as it's drier than prosecco and easier on the pocketbook than Champagne," she told Food Republic.

The great thing about cooking a large pot roast is that you often get leftovers that are just as tasty as the original meal. A hearty sandwich allows the rich flavor and tender texture of the beef to really shine — but how can you take it from good to great? Food Republic consulted chef and food entrepreneur John Politte to get some pro tips for superior sandwiches.

Since it consists of just two main ingredients — a spirit and a non-alcoholic sparkling mixer served with ice — there's some debate about whether a highball is a cocktail or a mixed drink. The highball category actually includes all sorts of popular combos that fit the pattern, from gin and tonic to rum and coke, but it's most commonly used to describe a whiskey highball. This beverage is made with either ginger ale or club soda in addition to the liquor, but the tricky part is how much of the spirit and mixer to use, and in what proportion.

While there are differences between Cognac and Armagnac, the way the two French brandies should be consumed is much the same according to Molly Horn, chief mixologist and spirits educator at Total Wine & More. The ideal approach is simple, the expert told Food Republic: Drink Cognac "neat, room temperature, and out of a snifter."

Aromatic fresh herbs pair perfectly with robustly flavored savory beef — it's why the uncooked herby sauce chimichurri is often served with grilled meats. With its pine-like scent and woodsy taste, earthy rosemary works especially well with steak. But rather than simply cooking your steak with rosemary together, it's worth transforming the hardy herb into a fragrant oil to dress the cooked meat with.

A simple homemade bouillabaisse is often enhanced with a splash of booze — usually white wine, and sometimes the anise-scented liqueur pastis, too. But next time you're making the fish and seafood dish, it's worth trying another type of alcohol: Cognac. To find out why this particular French brandy works so well, Food Republic consulted Molly Horn, chief mixologist and spirits educator at Total Wine & More.

Many roasts make an impressive holiday centerpiece, but the standing rib roast is especially, well, special. It's Alton Brown's favorite — though, as he says, it's "an expensive hunk of meat" (per Alton Brown ). Indeed, it tends to cost at least $100 and can be significantly more depending on size, which definitely makes it an expensive rather than cheap cut of steak

While it certainly looks impressive on the table, it can be daunting to know what the heck to do with a whole fish in the kitchen. Roasting it whole is a great option for both taste and texture — but to really take it to the next level, you've got to get the seasonings right. To find out more and get some pro tips, Food Republic consulted executive chef Laurent Tourondel of L'Amico restaurant in New York City.

Sometimes it's not difficult to taste the difference between cheap versus expensive cuts of steak. But if you've bought a cheaper cut and want to make the most of it, there are several ways you can elevate the flavor and make it taste much more luxurious.