I am a foodie--I eat real food, well made.
When you say that you want to cook, I will have to admit that I really do not know what that means. But let me respond anyways.
For most cooking, you need a pan that will integrate the heat in order to reduce hot spots that will burn your food. If all want to do is boil pasta, titanium might let you do that. Aluminum is better, and stainless steel is even better. That might seem counter intuitive to what gourmet cookware will do. Titanium is not the best conductor of heat but the camping cookware is usually so thin that it does not matter. Aluminum is a good conductor of heat, but when it is paper thin you will not get much integration of the heat. Stainless steel cookware is not a great conductor of heat, but there is enough metal there that it does integrate the heat. I have an MSR Alpine pot set, and I can make delicate cream sauces in it. If you buy the MSR stainless steel plate, it can be used as a griddle pretty effectively. I can make dishes in my Alpine cook set that I could never make in my Evernew Ti pot.
If all you want to do is boil pasta, then almost any stove will let you do that. I have an MSR Whisperlite International, with two setting: off and incinerate, and it will boil pasta just fine. If you want to do something else, then the stove is difficult to use. A constantly moving spoon is not a good substitution for simmer settings. I have migrated to an alcohol stove as I find the lower BTU output (compared to white gas) more appropriate for gourmet cooking. I currently use a Trangia stove, in an aftermarket frame. Yes you can make a penny stove which is lighter than a Trangia, but the Trangia will take a lot of abuse and still be lighter than a white gas stove.
So any stove and pot setup should let you do coffee, oatmeal, and freeze dried slop. I do not choose to eat macaroni sans sauce. I like my pasta with marinara or alfredo sauce, and I like my rice served as paella. I also like to explore middle eastern grains. I have made polenta (pan fried), but I don't see myself making bread or cakes in camp. I am told that eggs will keep a couple of days without refrigeration, but I have not tried that out yet. Foil wrapped chicken is fabulous, and I personally found canned mussels wretched.