I would happily pay some kind of premium membership, but there doesn't appear to be such an option.
It’s still the case that I often start by searching “kenji DISH” or “gritzer DISH” but it’s an artifact of the past. In terms of gonforeard content it is a dead site, and one where they seem to want to slowly undo the past
I loved Kenji and BraveTart, but both of them have left the site. There is still a huge archive of good material, and there are contributors that I still like. Today, I mostly follow Kenji's YouTube channel, and I subscribe to America's Test Kitchen which has plenty of good recipes.
So for the most part Kenji's online content has dropped off the face of the map for my own usage. He does contribute to cooking.nytimes.com so I'll get some of his newer recipes there.
Kenji's YouTube channel is a great consolation prize, though - I just discovered it recently and it's become a fast favorite.
Hah, I get it. No kids here so that's not an issue for us. I prefer Milk Street for the reason you cite, it's just the flip side of the same coin. I can totally see why one would lean the other route.
I'm glad there's both.
If you haven't looked at it yet, I also subscribe to cooking.nytimes.com. It's closer to ATK in terms of recipe style, although they don't have the experimental type angle that ATK, Kenji, etc use.