Thanks, Gizmodo, for letting us in on this fun fact: a researcher in Scotland has found a way to purify arsenic-tainted water with the barley husks leftover from making whiskey. The researcher, Leigh Cassidy, is now working with PurifAid to bring her whiskey-treated, arsenic-free water to Bangladesh.

Here’s some other stuff we loved today:

What if Satan and Hitler opened a McDonald’s franchise in hell? [WIRED]

Bourdain weighs in on the new California law that bans chefs from touching “ready-to-eat” food with their bare hands. [Twitter/@Bourdain]

The worst lines from the Pete Wells Villard Michel Richard NYT review, with adorable animals. [Eater NY]

Where in the world is the best place for eating healthy? [NPR]

Cronuts are now officially trademarked. [Eater]