Learn some new culinary techniques, test out some tasty recipes and enjoy spending time with fellow foodies at one of the many cooking classes being offered now through this spring.

Kennewick Community Education has an impressive list of classes to choose from ranging from traditional Jewish dishes to Chinese cuisine, quick pasta sauces to cupcake creations.

Two classes are also being offered at the impressive Walter Clore Wine and Culinary Center in Prosser. At these two students will be able to sip a glass of wine or beer while watching Chef Kristin Johnson whip up several sweet and savory dishes.

Here’s a rundown of the culinary opportunities available:

Kennewick Community Education

There are 12 cooking classes being offered now until May through Kennewick Community Education.

The classes will cover some traditional dishes from various regions of the world, some easy recipes for twosomes and the basics of using a pressure canner to preserve low-acid foods like meats.

Megan Savely, founder and owner of Frost Me Sweet Bistro & Bakery in Richland, will share baking and cake decorating tips in a March 22 class.

“This will be a hands-on class, so be prepared for sticky fingers,” Savely said.

With the class scheduled two days after the first day of spring Savely’s theme is going to be flowers — roses, mums — whatever strikes her fancy.

“I’ll get everyone started and then walk around the class and help,” Savely said, deftly swirling buttercream frosting atop a cupcake.

Cake decorating looks intimidating, but it’s actually easy, Savely said.

“It’s all about technique. Most people either squeeze the pastry bag too hard, making globs of frosting, or not enough,” she said. “Once you’ve mastered how hard to squeeze it just takes practice, lots of practice.”

The best part of practicing, she added, is getting to eat your mistakes.

Each student will have five cupcakes to practice on. Savely will provide the pre-baked cupcakes, frosting and decorating tools.

The class schedule for Kennewick Community Education is:

• Feb. 4, Stir-fry for the Beginner.

  David Harris, owner of Catering To You, will demonstrate how to make four easy Asian-inspired stir-fry dishes. The class will be 6:30-8:30 p.m. at Kamiakin High School. Students will sample each dish and take home recipes. The cost is $25.

• Feb. 9, Traditional Jewish Cuisine.

  Debbie Green will show participants how to make several traditional Hanukkah foods. The class is 6:30-8:30 p.m. at Kennewick High School. The cost is $21 plus a $5 supply fee to be paid to the instructor. Students will take home the recipes and samples.

• Feb. 11, Five Spice Stewed Beef.

  Eva Hsia-Elwell will demonstrate a staple Chinese stew with homemade noodles. The class is 6:30-8:30 p.m. at Kamiakin High School. Tasting and recipes are included. The cost is $25.

• Feb. 18, Lurou Fan and Fish Ball Soup.

  Hsia-Elwell will teach students how to make a popular Taiwanese minced pork dish with fish ball soup. Participants will help prepare both dishes, sample them and take home recipes. The class is 6:30-8:30 p.m. at Kamiakin High School. The cost is $25.

• Feb. 25, Moo Shu Pork and Tofu Miso Soup.

  Hsia-Elwell will teach students how to prepare the traditional dishes, which they can then sample the dishes and take home. The class is 6:30-8:30 p.m. at Kamiakin High School. The cost is $21.

• Mar. 3, Sophisticated Sticky Rice.

  Hsia-Elwell will teach participants how to prepare this favorite dim sum dish, which they can sample. The class is 6:30-8:30 p.m. at Kamiakin High School. The cost is $25.

• Mar. 8, Supper Norwegian Style.

  Karen Aanes, a member of the Sons of Norway Sol-Land Lodge, will show how students to prepare a traditional Norwegian meal from appetizer to dessert. Students will enjoy a traditional Norwegian meal and take home the recipes. The class is 6-7:30 p.m. at Kamiakin High School. The cost is $25.

• Mar. 22, Cupcake Creations.

  This class, taught by Megan Savely, owner of Frost Me Sweet, is open to adults and children 12 years and older. Students will take home their delicious creations. The class is 6-7 p.m. at Kamiakin High School. The cost is $25.

• April 14, Pan Sauces/Cooking for Two.

  Harris of Catering to You will demonstrate four easy-to-make dishes with sauces. The class is 6:30-8:30 p.m. at Kamiakin High School. Participants will sample each dish and take home recipes. The cost is $25.

• April 23, No Fear Pressure Canning.

  Connie Carson will teach the basics of preserving low-acid foods using a pressure cooker. The class will be noon to 3 p.m. at Southridge High School. Students will can chicken and take home at least one jar. Cost is $23 plus a $10 supply fee, to be paid to the instructor.

• April 28, Quick Pasta Sauces.

  Harris of Catering To You will demonstrate a variety of red sauces from 6:30-8:30 p.m. at Kamiakin High School. Students sample sauces and take home recipes. The cost is $25.

• May 5, A Trip To Asia.

  Harris of Catering To You will prepare four Asian dishes from 6:30-8:30 p.m. at Kamiakin High School. Students will sample dishes and take home the recipes. The cost is $25.

Pre-registration is required for each of the classes and space is limited. Register online via credit card at kennewick.coursestorm.com. Or pay in cash or by check at the Kennewick School District Administration Center, 1000 W. Fourth Ave., Kennewick. The Administration Center is open from 7:30 a.m. to 4:30 p.m. weekdays.

Walter Clore Wine and Culinary Center, Casual Culinary Series

Chef Kristin Johnson of Martilla’s Kitchen in Prosser will lead two classes at the Walter Clore Wine and Culinary Center in Prosser during February and March.

• Feb. 18, Death by Chocolate.

  Johnson will demonstrate how to create Chocolate Chorizo Chile, Dark Chocolate Cherry Pots de Crème and Cocoa Pecan Espresso. The class is 6-8 p.m. and costs $35, plus tax, in advance and $40, plus tax, on the day of the event. Students will be able to sample the recipes, learn a few culinary tricks and sip a glass of wine or beer. Copies of the recipes will be provided.

• Mar. 17, Intoxicated with Ireland.

  Chef Johnson will demonstrate how to prepare Roussanne Rosemary Whipped Potatoes, Red Wine Sage Baked Meatloaf and Beer Braised Potato Leek Soup.

  The class is 6-8 p.m. and the cost is $35, plus tax, in advance or $40 plus tax on the day of the event. Students will sample recipes, learn a few new culinary tricks and sip a glass of wine or beer. Copies of the recipes will be provided.

For more information about Chef Johnson, go to her website, www.martillaskitchen.com.

To register for either of Johnson’s classes, contact the Walter Clore Wine and Culinary Center, 2140 Wine Country Road, Prosser; 509-786-1000. The center is off I-82 at exit 82, next to Desert Wind Winery. The center’s website is www.theclorecenter.org.

Cooking classes at Castle Catering in Richland

• Feb. 13, Sushi with your Sweetheart.

  Chef Andy Craig of Castle Catering in Richland will walk students through the entire process, from making the perfect rice to creating classic rolls, like California and Spicy Tuna rolls. The class is 6-8:30 p.m. at Anthology Event Center, 706 Williams Blvd., Richland. The cost is $80 per person.

• Mar. 2, Ceviche Cooking Experience.

  Craig will teach the proper technique for making ceviche, one of the healthiest and tastiest dishes in the world. Ceviche can be created in a style that can even be Vegan friendly. The class is 6-8:30 p.m. at Anthology Event Center. The cost is $80 per person.

• Apr. 6, BBQ Sauce Cooking Experience.

  Craig can help you become the envy of your neighborhood after you learn to create your own signature secret sauce. There will be plenty of exciting ingredients available for you to perfect your potion — whiskey, jalapenos, paprika and more. The students can try their special sauces with Craig’s special signature apple wood smoked pulled pork and dinner buffet. The class is 6-8:30 p.m. at Anthology Event Center. The cost is $80 per person.

To sign up for Castle’s classes, go to www.eventbrite.com/o/castle-event-catering-7890627439 or go to www.castleeventcatering.com.