The Italian chef Massimo Bottura, famous for his three-Michelin-starred restaurant Osteria Francescana in Modena, Italy, talks about the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.