MACKENZIE SMITHCultureTransylvanian Chimney CakesIn her Long Island City bakery, Anne Kosmas keeps a centuries-old Transylvanian pastry tradition alive.In her Long Island City bakery, Anna Kozma wraps yeasted dough around a cylindrical mold to make a traditional Transylvanian chimney cake. Back to Tubular Treats »After the dough is rolled onto the cylinder, Kozma gives it a dusting of fine sugar. Back to Tubular Treats »Before going into the oven, the dough is flattened against a ridged tray. Back to Tubular Treats »Cakes of various sizes and with a variety of toppings wait on their spindles (left) to go into the special chimney cake oven (right), imported from Hungary. Back to Tubular Treats »ADVERTISEMENTADADThe oven is specially designed for baking chimney cakes; it automatically rotates the spindles to ensure that each cake is done in about five minutes. Kozma says most of her customers claim to never have seen anything like it before. Back to Tubular Treats »Topped with everything from almonds to coconut to simple sugar, these chimney cakes are ready to eat. Back to Tubular Treats »Keep ReadingWe Should All Be Cooking with Fresh TurmericBy ROMY GILLSeeds Are the Epitome of Spring’s Unlimited PotentialBy ALEX TESTEREIn Remote Northern India, Weed Isn’t a Trend—It’s a Way of LifeBy ARBAB ALI & NADEEM SARWARDecades of Travel Inform This Guide to Southern Thai CookingBy JESSICA CARBONEWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANCookbooks Have Always Been Political—Whether Readers Knew It or NotBy JESSICA CARBONESee AllContinue to Next StoryADVERTISEMENTADAD