v. t. [ imp. & p. p. Cooked p. pr & vb. n. Cooking. ] 1. To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat. [ 1913 Webster ]

2. To concoct or prepare; hence, to tamper with or alter; to garble; -- often with up; as, to cook up a story; to cook an account. [ Colloq. ] [ 1913 Webster ]

They all of them receive the same advices from abroad, and very often in the same words; but their way of cooking it is so different. Addison. [ 1913 Webster ]

v. i. [ Of imitative origin. ] To make the noise of the cuckoo. [ Obs. or R. ] [ 1913 Webster ]

Constant cuckoos cook on every side. The Silkworms (1599). [ 1913 Webster ]

n. [ AS. cōc, fr. L. cocus, coquus, coquus, fr. coquere to cook; akin to Gr. pe`ptein, Skr. pac, and to E. apricot, biscuit, concoct, dyspepsia, precocious. Cf. Pumpkin. ] 1. One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating. [ 1913 Webster ]

2. (Zool.) A fish, the European striped wrasse. [ 1913 Webster ]

v. t. [ Etymol. unknown. ] To throw. [ Prov.Eng. ] “Cook me that ball.” Grose. [ 1913 Webster ]

v. i. To prepare food for the table. [ 1913 Webster ]

n. A book of directions and receipts for cooking; a cookery book. [ U.S. ] [ 1913 Webster ]

“Just How”: a key to the cookbooks. Mrs. A. D. T. Whitney. [ 1913 Webster ]

adj. heated again after having cooled down; -- often used of food remaining from a previous day.
Syn. -- warmed-over, reheated. [ WordNet 1.5 +PJC ]

n.A female cook. [ R. ] [ 1913 Webster ]

n. an implement for cooking. [ WordNet 1.5 ]

n. 1. The art or process of preparing food for the table, by dressing, compounding, and the application of heat; cooking. [ 1913 Webster ]

2. A delicacy; a dainty. [ Obs. ] R. North. [ 1913 Webster ]