sugar

v. sprinkle with sugar, sweeten with sugar; make something seem more appealing

n. sweet crystalline substance derived from sugar cane and sugar beets (used mainly to flavor foods); any of a number of water-soluble crystalline carbohydrates (Chemistry); darling, sweetheart

In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystalline solid disaccharide. Humans most commonly use sucrose as their sugar of choice for altering the flavor and properties (such as mouthfeel, preservation, and texture) of beverages and food. Commercially produced table sugar comes either from sugar cane or from sugar beet. Manufacturing and preparing food may involve other sugars, including palm sugar and fructose, generally obtained from corn (maize) or fruit.
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v. absorb, suck; milk

(v. t.)
To impregnate, season, cover, or sprinkle with sugar; to mix sugar with.
  

(v. t.)
To cover with soft words; to disguise by flattery; to compliment; to sweeten; as, to sugar reproof.
  

(v. i.)
In making maple sugar, to complete the process of boiling down the sirup till it is thick enough to crystallize; to approach or reach the state of granulation; -- with the preposition off.
  

(n.)
Compliment or flattery used to disguise or render acceptable something obnoxious; honeyed or soothing words.
  

(n.)
By extension, anything resembling sugar in taste or appearance; as, sugar of lead (lead acetate), a poisonous white crystalline substance having a sweet taste.
  

(n.)
A sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below.
  

Granulated white sugar or another sweet material that consists wholly or essentially of sucrose.