Easton's Bible Dictionary

A person employed to perform culinary service. In early times among the Hebrews cooking was performed by the mistress of the household (Genesis 18:2-6; Judges 6:19), and the process was very expeditiously performed (Genesis 27:3, 4, 9, 10). Professional cooks were afterwards employed (1 Samuel 8:13; 9:23). Few animals, as a rule, were slaughtered (other than sacrifices), except for purposes of hospitality (Genesis 18:7; Luke 15:23). The paschal lamb was roasted over a fire (Exodus 12:8, 9; 2 Chronicles 35:13). Cooking by boiling was the usual method adopted (Leviticus 8:31; Exodus 16:23). No cooking took place on the Sabbath day (Exodus 35:3).

Noah Webster's New International Dictionary of the English Language

1. (v. i.) To make the noise of the cuckoo.

2. (v. t.) To throw.

3. (n.) One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.

4. (n.) A fish, the European striped wrasse.

5. (v. t.) To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.

6. (v. t.) 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.

7. (v. i.) To prepare food for the table.