Explore culinary delights with the April 2015 issue of Bon Appetit! Discover expert tips for crafting perfect omelets, achieving steakhouse-quality results (even from frozen!), and understanding why scoring your meat is a must. Plus, get inspired by three incredible office kitchens that redefine workplace dining. From French-inspired ragu to perfectly stirred martinis, this issue is packed with delicious recipes and insider secrets.

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