Class is in session: 3 great, diverse cooking classes on the Lower Mainland

September is in full swing, and On The Coast food columnist Gail Johnson says it's time to crack the books cookbooks, that is.

Johnson says Vancouver is home to a great diversity of cooking classes and now is a great time to try one out.

She listed three options that could give you some new tricks in the kitchen.

Tayybeh: A Celebration of Syrian Cuisine

"This is a collective of female Syrian refugees who have found their footing in their newly adopted country through the food of their homeland. The first one is this Saturday, Sept.29 and they run monthly for the next four months. The classes are small; there's room for 14 people.

"One of [the recipes they teach] is tabbouleh, which is considered the crown jewel of Middle Eastern salads. It's apparently also the easiest to mess up. If someone doesn't love tabbouleh then it hasn' been prepared correctly. Other dishes include yalanji, which are vegan stuffed grape leaves, and baklawa, which is the Syrian version of baklava. Then there will be seasonal and regional items; the menu will change up from class to class."

A Taste of Zimbabwe

"These are run by a New Westminster woman named Thandie Mambo. She was born in Bulawayo, which is the second largest city in Zimbabwe. She is the eldest of 15 children. Since moving to Vancouver in 2009, she has consulted for people wanting to travel to Africa through her company called Your Safaris.

"A staple of Zimbabwean cuisine is sadza. It's a staple, like rice or pasta. It's a stiff maize- or cornmeal-based dish; it has the consistency of porridge, really. It's commonly eaten with stews. Dovi is a popular peanut stew. Mambo often makes it with chicken and brown rice. She also likes to feature oxtail, slow-cooked with garlic, onion and tomatoes.

"This one is not a hands-on class:Mambo makes the meal for guests, but they still learn all about traditional Zimbabwean foods and dishesand ways to modify recipes for ingredients available in Vancouver."

Dosa-making class with John Manoah Stephenraj and Cynthia Stephenraj

"Well, dosas are thin, crisp pancakes typically made with rice flour and ground lentils or other pulses. In southern India, dosas have a cult following. You can find them everywhere there.

"Dosas can be served plain or with stuffing. Some of the most popular types of dosas have egg and cheese or are stuffed with masala potato or caramelized onions.

"The couple also serve idli, which are made with the same batter but they're baked or steamed rather than fried, so they're considered a healthier alternative to traditional dosas."

Find the latest classes availableonline.

With files from CBCRadio One's On The Coast