Online Etymology Dictionary

tattoo (n.2): "pigment design in skin," 1769 (noun and verb, both first attested in writing of Capt. Cook), from a Polynesian noun (such as Tahitian and Samoan tatau, Marquesan tatu "puncture, mark made on skin"). Century Dictionary (1902) describes them as found on sailors and uncivilized people or as a sentence of punishment. Earlier names in English included Jerusalem cross (1690s) in reference to tattoos on the arms of pilgrims to the Holy Land, also Jerusalem letters (1760).
julienne (n.): kind of clear soup made of chopped carrots and other vegetables cooked in meat-broth, 1841, from French (18c.), literally "(soup made) in the manner of Julien" (see Julian), presumably the name of an otherwise unknown cook (though Century Dictionary suggests "a French caterer in Boston"). Later of vegetables cut in small thin strips (1889). Related: Julienned.
barm (n.): Old English beorma "yeast, leaven," also "head of a beer," from Proto-Germanic *bermon- (source also of Dutch berm, Middle Low German barm), from PIE root *bher- (4) "to cook, bake" (source also of Latin fermentum "substance causing fermentation," Sanskrit bhurati "moves convulsively, quivers," Middle Irish berbaim "I boil, seethe;" see brew (v.)).
overdo (v.): Old English oferdon "to do too much," from ofer (see over) + don (see do (v.)). Common Germanic (for example Old High German ubartuan). Meaning "to overtax, exhaust" (especially in phrase to overdo it) is attested from 1817. Of food, "to cook too long," first recorded 1680s (in past participle adjective overdone).
fricassee (n.): 1560s, from Middle French fricassée, noun use of fem. past participle of fricasser "mince and cook in sauce" (15c.), which is of uncertain origin. Perhaps a compound from elements related to or altered by Middle French frire "to fry" (see fry (v.)) and casser, quasser "to break, cut up" (see quash (v.)). As a verb, from 1650s.
broil (v.1): "to cook," late 14c. (earlier "to burn," mid-14c.), from Old French bruller "to broil, roast" (Modern French brûler), earlier brusler "to burn" (11c.), which, with Italian bruciare, is of uncertain and much-disputed origin.

Perhaps from Vulgar Latin *brodum "broth," borrowed from Germanic and ultimately related to brew (v.). Gamillscheg proposes it to be from Latin ustulare "to scorch, singe" (from ustus, past participle of urere "to burn") and altered by influence of Germanic "burn" words beginning in br-. Related: Broiled; broiling.
typhoid (adj.): 1800, literally "resembling typhus," from typhus + -oid. The noun is from 1861, a shortened form of typhoid fever (1845), so called because it originally was thought to be a variety of typhus. Typhoid Mary (1909) was Mary Mallon (d.1938), a typhoid carrier who worked as a cook and became notorious after it was learned she unwittingly had infected hundreds in U.S.
sodden (adj.): "soaked or softened in water," 1820, earlier "resembling something that has been boiled a long time" (1590s), originally "boiled" (c. 1300), from Old English soden "boiled," strong past participle of seoþan "to cook, boil" (see seethe). For sense evolution from "heat in water" to "immerse in water" compare bath.
unscramble (v.): "restore to order," 1911, from un- (2) "reverse, opposite of" + scramble (v.). The original use is in a quip attributed to U.S. financier J.P. Morgan (1837-1913) about the impossibility of unscrambling an omelet.
Mr. Morgan is credited with the aphorism that the recent trust decisions are like an order to a cook to "unscramble" the eggs which have just been prepared. [Proceedings of the Academy of Political Science," January 1912]
Related: Unscrambled; unscrambling.
lard (v.): "prepare (meat) for roasting by inserting pieces of salt pork, etc., into it," mid-14c., from Old French larder "to lard, cook with strips of bacon fat" (12c.), from larde "bacon fat" (see lard (n.)). The inserted bacon strip is a lardon or lardoon (from French). Figuratively, of speech or writing, "intersperse with material by way of ornament or improvement," from 1540s. Related: Larded; larding.
charcuterie (n.): 1858, from French charcuterie, literally "pork-butcher's shop," from charcuter (16c.), from obsolete char (Modern French chair) cuite "cooked flesh," from chair "meat" (Old French char, from Latin carnem; see carnage) + cuit, past participle of cuire "to cook." Compare French charcutier "pork butcher; meat roaster, seller of cooked (not raw) meat."
gunsel (n.): 1914, American English underworld slang, from hobo slang, "a catamite;" specifically "a young male kept as a sexual companion, especially by an older tramp," from Yiddish genzel, from German Gänslein "gosling, young goose" (see goose (n.)). The secondary, non-sexual meaning "young hoodlum" seems to be entirely traceable to Dashiell Hammett, who sneaked it into "The Maltese Falcon" (1929) while warring with his editor over the book's racy language:
"Another thing," Spade repeated, glaring at the boy: "Keep that gunsel away from me while you're making up your mind. I'll kill him."
The context implies some connection with gun and a sense of "gunman," and evidently that is what the editor believed it to mean. The word was retained in the script of the 1941 movie made from the book, so evidently the Motion Picture Production Code censors didn't know it either.
The relationship between Kasper Gutman (Sidney Greenstreet) and his young hit-man companion, Wilmer Cook (Elisha Cook, Jr.), is made fairly clear in the movie, but the overt mention of sexual perversion would have been deleted if the censors hadn't made the same mistaken assumption as Hammett's editor. [Hugh Rawson, "Wicked Words," 1989, p.184]
rare (adj.2): "undercooked," 1650s, variant of Middle English rere, from Old English hrere "lightly cooked," probably related to hreran "to stir, move, shake, agitate," from Proto-Germanic *hrorjan (source also of Old Frisian hrera "to stir, move," Old Saxon hrorian, Dutch roeren, German rühren, Old Norse hroera), from PIE root *kere- "to mix, confuse; cook" (source also of Greek kera- "to mix," krasis "mixture"). Originally of eggs, not recorded in reference to meat until 1784, and according to OED, in this sense "formerly often regarded as an Americanism, although it was current in many English dialects ...."
cordon (n.): mid-15c., "cord or ribbon worn as an ornament," from Middle French cordon "ribbon," diminutive of Old French corde "cord" (see cord). Sense of "a line of people or things guarding something" is 1758. Original sense preserved in cordon bleu (1727) "the highest distinction," literally "blue ribbon," for the sky-blue ribbon worn by the Knights-grand-cross of the Holy Ghost (highest order of chivalry); extended figuratively to other persons of distinction, especially, jocularly, to a first-rate cook. Cordon sanitaire (1857), from French, a guarded line between infected and uninfected districts.
idiosyncrasy (n.): c. 1600, from French idiosyncrasie, from Latinized form of Greek idiosynkrasia "a peculiar temperament," from idios "one's own" (see idiom) + synkrasis "temperament, mixture of personal characteristics," from syn "together" (see syn-) + krasis "mixture," from PIE root *kere- "to mix, confuse; cook" (see rare (adj.2)).

Originally in English a medical term meaning "physical constitution of an individual;" mental sense "peculiar mixture" of the elements in one person that makes up his character and personality first attested 1660s. In modern use, loosely, one's whims, habits, fads, or tastes. Sometimes confused in spelling with words in -cracy, but it is from krasis not kratos.
bride (n.): Old English bryd "bride, betrothed or newly married woman," from Proto-Germanic *bruthiz "woman being married" (source also of Old Frisian breid, Dutch bruid, Old High German brut, German Braut "bride"). Gothic cognate bruþs, however, meant "daughter-in-law," and the form of the word borrowed from Old High German into Medieval Latin (bruta) and Old French (bruy) had only this sense. In ancient Indo-European custom, the married woman went to live with her husband's family, so the only "newly wed female" in such a household would have been the daughter-in-law. On the same notion, some trace the word itself to the PIE verbal root *bru- "to cook, brew, make broth," as this likely was the daughter-in-law's job.
coupon (n.): 1822, "certificate of interest due on a bond" (which could be cut from the bond and presented for payment), from French coupon, literally "piece cut off," from couper "to cut," from coup "a blow" (see coup). Meaning widened to "discount ticket" 1860s by British travel agent Thomas Cook. The specific advertising sense is from 1906.
COUPON. A financial term, which, together with the practice, is borrowed from France. In the United States, the certificates of State stocks drawing interest are accompanied by coupons, which are small tickets attached to the certificates. At each term when the interest falls due, one of these coupons is cut off (whence the name); and this being presented to the State treasurer or to a bank designated by him, entitles the holder to receive the interest. [Bartlett]
society (n.): 1530s, "companionship, friendly association with others," from Old French societe "company" (12c., Modern French société), from Latin societatem (nominative societas) "fellowship, association, alliance, union, community," from socius "companion" (see social (adj.)).

Meaning "group, club" is from 1540s, originally of associations of persons for some specific purpose. Meaning "people bound by neighborhood and intercourse aware of living together in an ordered community" is from 1630s. Sense of "the more cultivated part of any community" first recorded 1823, hence "fashionable people and their doings." The Society Islands were named 1769 by Cook on his third Pacific voyage in honor of the Royal Society, which financed his travels across the world to observe the transit of Venus.
stew (v.): late 14c., transitive "to bathe (a person or a body part) in a steam bath," from Old French estuver "have a hot bath, plunge into a bath; stew" (Modern French étuver), of uncertain origin. Common Romanic (cognates: Spanish estufar, Italian stufare), possibly from Vulgar Latin *extufare "evaporate," from ex- "out" + *tufus "vapor, steam," from Greek typhos "smoke." Compare Old English stuf-bæþ "hot-air bath;" see stove.

Intransitive use from 1590s. Meaning "to boil slowly, to cook meat by simmering it in liquid" is attested from early 15c. The meaning "to be left to the consequences of one's actions" is from 1650s, especially in figurative expression to stew in one's own juices. Related: Stewed; stewing. Slang stewed "drunk" first attested 1737.
sandwich (n.): 1762, said to be a reference to John Montagu (1718-1792), Fourth Earl Sandwich, who was said to be an inveterate gambler who ate slices of cold meat between bread at the gaming table during marathon sessions rather than get up for a proper meal (this account dates to 1770). It was in his honor that Cook named the Hawaiian islands (1778) when Montagu was first lord of the Admiralty. The family name is from the place in Kent, Old English Sandwicæ, literally "sandy harbor (or trading center)." For pronunciation, see cabbage. Sandwich board, one carried before and one behind, is from 1864.
cake (n.): early 13c., from Old Norse kaka "cake," from West Germanic *kokon- (source also of Middle Dutch koke, Dutch koek, Old High German huohho, German Kuchen). Not now believed to be related to Latin coquere "to cook," as formerly supposed. Replaced its Old English cognate, coecel.
What man, I trow ye raue, Wolde ye bothe eate your cake and haue your cake? ["The Proverbs & Epigrams of John Heywood," 1562]
Originally (until early 15c.) "a flat, round loaf of bread." Piece of cake "something easy" is from 1936. The let them eat cake story is found in Rousseau's "Confessions," in reference to an incident c. 1740, long before Marie Antoinette, though it has been associated with her since c. 1870; it apparently was a chestnut in the French royal family that had been told of other princesses and queens before her.
lagoon (n.): 1670s, lagune, earlier laguna (1610s), "area of marsh or shallow, brackish water beside a sea but separated from it by dunes," from French lagune or directly from Italian laguna "pond, lake," from Latin lacuna "pond, hole," from lacus "pond" (see lake (n.1)). Originally in reference to the region of Venice. The word was applied 1769 (by Capt. Cook) to the lake-like stretch of water enclosed in a South Seas atoll. Also see -oon. Related: Lagoonal.
In regions where Spanish is or formerly was the current language, the word lagoon is likely to be used with more latitude of meaning, since in the Spanish laguna is applied to ordinary lakes, to the bottoms of deep bays, especially when these are more or less closed in by a narrowing of the coast-lines, so as to give rise to lake-like areas, and also to shallow, swampy, or almost dried-up lakes inland as well as near the coast. [Century Dictionary]
warm (adj.): Old English wearm "warm," from Proto-Germanic *warmaz (source also of Old Saxon, Old Frisian, Middle Dutch, Old High German, German warm, Old Norse varmr, Gothic warmjan "to warm"), of uncertain origin. On one guess it is from PIE *gwher- (source also of Sanskrit gharmah "heat;" Old Persian Garmapada-, name of the fourth month, corresponding to June/July, from garma- "heat;" Armenian jerm "warm;" Greek thermos "warm;" Latin formus "warm," fornax "oven;" Old Irish fogeir "heated;" Hittite war- "to burn"). On another guess it is connected to the source of Old Church Slavonic goriti "to burn," varŭ "heat," variti "to cook, boil;" and Lithuanian vérdu "to seethe."

The use of distinct words, based on degree of heat, for warm and hot is general in Balto-Slavic and Germanic, but in other languages one word often covers both (Greek thermos; Latin calidus, French chaud, Spanish caliente). In reference to feelings, etc., attested from late 15c. Of colors from 1764. Sense in guessing games first recorded 1860, from earlier hunting use in reference to scent or trail (1713). Warm-blooded in reference to mammals is recorded from 1793. Warm-hearted first recorded c. 1500.
French fries (n.): 1903, American English, earlier French fried potatoes (by 1856); see French (adj.) + fry (v.). Literally "potatoes fried in the French style." The name is from the method of making them by immersion in fat, which was then considered a peculiarity of French cooking.
There are 2 ways of frying known to cooks as (1) wet frying, sometimes called French frying or frying in a kettle of hot fat; and (2) dry frying or cooking in a frying pan. The best results are undoubtedly obtained by the first method, although it is little used in this country. ["The Household Cook Book," Chicago, 1902]
French frieds (1944) never caught on. Simple short form fries attested by 1973. In the Upper Midwest of the U.S., sometimes called, with greater accuracy, American fries (1950), and briefly during a period of mutual ill feeling, an attempt was made at freedom fries (2003; compare liberty-cabbage for sauerkraut during World War I). Related: French-fry.
greaser (n.): early 14c. (as a surname), "one who smears salve on a sheep," agent noun from grease (v.). As a contemptuous American English slang for "native Mexican or Latin American," first attested 1848, a term from the Mexican-American War; supposedly so called from unclean appearance, but contemporary sources sometimes explain it otherwise: an 1848 account of the war defines it as "friendly Mexican," and adds:
It may here be necessary to explain, as the terms are frequently made use of, that mocho is a low Spanish word for a foot-soldier, and the term greaser we suppose is a corruption of word grazier, the class of péons or labourers of the country. [Samuel C. Ried Jr., "The Scouting Expeditions of McCulloch's Texas Rangers," Philadelphia, 1848]
Greaseball in same sense is from 1934 (earlier it was World War I slang for "an army cook," and from 1922 for "mechanic").