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 ReadingNew York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch PartyBy SAVEUR EDITORSWhere to Eat in Dakar, SenegalBy KAYLA STEWARTAny Night Can Be (Wild) Game Night With These 5 RecipesBy SHANE MITCHELLIn These Chilling Novels, Good Cooking Leads To Bad BehaviorBy JESSICA CARBONEBe Kind to Your Gut Now, and the Older You Will Thank YouBy BETSY ANDREWSApples Gone Wild: An Exhibition Shows Off the Diversity of These Feral FruitsBy ALEX TESTEREUncovering Galicia’s Wild and Wonderful Cuisine Along the Camiño dos FarosBy PAULA REDES SIDOREBaijiu, the World’s Most Popular Spirit, Is Coming for Your CocktailBy MEGAN ZHANGFor Charleston’s Food Insecure, This School Bus Is a Game-ChangerBy SHANE MITCHELLSee AllContinue to Next StoryADVERTISEMENTADAD