"Good bake". "Nice crumb". "It's over-proved". "The gluten hasn't developed".
Four years ago, only expert bakers would have understood these terms. Now, thanks to Paul Hollywood and his Great British Bake Off co-judge Mary Berry, they've become familiar phrases in millions of home up and down the UK.
And it's not just Bake Off terminology that's been on the rise - the show has led to a staggering revival in home baking too.
"I can't go a day without someone coming up to me and showing me a photo on their phone of their latest loaf or cake," says Hollywood, 47. "I love it."
There's no respite on Twitter either, where celebrities including Fearne Cotton and Sarah Millican have taken to sending the famous baker pictures of their bakes, or asking for tips.
The fourth series of Bake Off ended recently with 31-year-old Frances Quinn's surprise victory, and once again supermarkets reported increased sales of baking ingredients and cake-making tools along the way.
"Where's my share?" jokes Hollywood. "I haven't got any money out of it."
That, of course, isn't quite true. The chef, who was born in Cheshire and is taking a live baking show on a tour of the UK next April, is now synonymous with baking. His Bread series and accompanying book were huge hits earlier this year and he's never been more in demand.
Just two weeks after filming finished for Bake Off, he went straight to work on his latest offering, Pies & Puds. There's a book out now and a TV series will follow.
"It's hard fitting it all in," he says. "There's always something, but it's good to have loads going on, especially when it's all so much fun to work on.
"There are thousands of recipes out there, and it's just about being able to pick the right ones, harness the right ideas, and put them in a great package for people to try themselves."
There's no shortage of mouth-watering recipes in Pies & Puds. In the same way Bread introduced novices to basic techniques and walked them through more advanced methods, Pies & Puds includes basics like sausage rolls and quickly moves on to slightly more challenging tasks.
These include pasties, bread and butter pudding made with croissants and cherries, and various types of pastry, from cheat's puff pastry, rough puff and beyond.
The book is, as Hollywood says, like a cookery course, and one of his favourite recipes is his take on a classic. "I do a beef and ale pie, but use water buffalo instead of regular beef, and I must say the pie is absolutely gorgeous.
"Throughout the book I've twisted things, added new flavours, modernised classics and come up with a load of recipes that are beautiful to eat. It's about comfort food, really, and I'm celebrating what Britain's good at - pies, puddings and pastries. Real autumn food too, so it's also perfect for the season."
An accompanying BBC series will see Hollywood travelling to Edinburgh to catch game and visiting a Boer goat farm in Lancashire - both becoming filling for his pies.
There's also a nod to his Merseyside roots, with his take on the classic Scouse. His mum used to make a mean Scouse, he says, so he's taken the recipe and used it as a filling in a pie.
The series will also feature a number of guests. "It's set in a kitchen and I've got guests in with me baking," says Hollywood.
"Food heroes, people like that, and I have a collaboration dinner where we cook and then sit down and eat what we've made. It's not as formatted as other shows I've done, it's much more relaxed.
"The main thing about everything I do is that I just love teaching. The idea that people are learning while watching and being inspired to try things themselves is absolutely brilliant."
Here are three recipes from Hollywood's Pies & Puds to get you started.
Bacon & egg pie
For the rich shortcrust pastry
Pinch of fine salt
135g cold unsalted butter, diced
1 medium egg, beaten
1tsp lemon juice
2-3tbsp very cold water
1 egg, beaten, to glaze
For the filling
1 large onion, finely chopped
1 garlic clove, crushed
200g unsmoked streaky
200g pork loin, cut into roughly 1.5cm dice
5 medium eggs
100g cream cheese
100g mature Cheddar, grated
1tbsp chopped chives
Salt and pepper
To make the pastry, put the flour and salt in a bowl. Add the diced butter and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
Mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the rubbed-in mixture and pour in the egg mix. Mix the liquid into the flour and fat mixture, using one hand; avoid overworking the dough. If it is too dry, add a splash more water.
When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.
For the filling, heat the oil in a wide frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, stirring from time to time, until any liquid from the meat has been driven off. Leave to cool completely. Heat your oven to 200C/gas 6 and have ready a 20cm loose-based sandwich cake tin, 4cm deep.
Beat two of the eggs with the cream cheese until smooth. Add the Cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.
Roll out two-thirds of the pastry and use to line the cake tin. Roll out the remaining pastry ready to form the lid.
Put the filling mixture into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with water and place the lid on top.
Press the edges to seal and trim off the excess neatly. Brush the top of the pie with beaten egg and make a steam hole in the centre. Bake in the oven for 50-55 minutes, until golden brown. Leave the pie to settle for at least 15 minutes before cutting. Delicious hot or cold.
Chicken & chorizo empanadas
For the empanada dough
300g plain flour
Large pinch of fine salt
1 medium egg, lightly beaten
For the filling
1tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
100g cured chorizo sausage (ready to eat), finely diced
½tsp cumin seeds
Salt and pepper
Heat your oven to 180C. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes until cooked through. Set aside to cool a little.
Meanwhile, make the pastry. Melt the butter then leave to cool slightly. Put the flour into a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding the water as you go, until you have a soft dough. Turn out onto your work surface and knead gently for a couple of minutes, until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.
Heat the olive oil in a frying pan over a medium-low heat. Add the onion and cook for 10-12 minutes, until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for five to eight minutes, stirring often, until the chorizo is cooked. Remove from the heat.
Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (chorizo's already quite salty), then leave to cool completely.
Turn the oven up to 200C/gas 6 and line a large baking sheet with baking parchment.
Lightly flour your work surface and roll out the dough to a 3-4mm thickness. Using a 12cm cutter, or a small bowl as a guide, cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water, then fold over one half of each disc to make a semi-circular parcel. Press the edges together firmly, then crimp or press the edges with a fork.
Put the empanadas on the baking sheet and brush with beaten egg. Bake for 15-20 minutes, until golden. Eat them warm, on their own or with a chilli sauce.
Queen of puddings
Butter for greasing
600ml whole milk
1 vanilla pod
50g caster sugar
1 large egg
2 large egg yolks
75g slightly stale white breadcrumbs
100g raspberry jam
For the meringue topping
150g caster sugar
Heat your oven to 180C. Butter six ramekins or individual heatproof glass dishes, 10cm in diameter. Divide the breadcrumbs between them, scattering evenly.
To make your custard, put the milk in a saucepan. Split open the vanilla pod with a small, sharp knife and scrape out the seeds with the tip of the knife. Add both the seeds and the pod to the saucepan. Slowly bring the milk just to the boil, then take off the heat. Whisk the sugar, egg and egg yolks together in a bowl. Pour on the hot milk and whisk well. Strain this into a jug through a sieve.
Pour the custard into the prepared dishes, dividing equally. Stand the dishes in a large roasting dish and pour in enough hot water to come about halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes, or until the custards are set. Remove the dishes from the roasting tin and allow to cool.
If your jam is very stiff, beat to soften, or heat it slightly. When the custards are cool, spread the jam over them. Return the dishes to the emptied-out roasting tin.
For the meringue topping, whisk the egg whites with an electric whisk, or using a mixer with a whisk attachment, until they hold stiff peaks. Beat in the sugar a spoonful at a time, until you have a fluffy meringue that holds stiff peaks.
Spoon the meringue into a piping bag fitted with a 1cm nozzle and pipe it on top of the jam-topped custards. Bake for 10-15 minutes, until the meringue is golden, then serve straight away.
Three of the best
Mermaid Hard Anodised Loaf Tin, £26, John Lewis
Jamie Oliver Carbon Steel Bakeware Large Loaf Baking Tin, £8.50, www.homeandcook.co.uk
Silicon Loaf Pan, £6.99, www.clasohlson.co.uk
Paul Hollywood's Pies & Puds by Paul Hollywood is published by Bloomsbury, priced £20. Available now. A BBC series of the same name will be shown later this year